For me, nothing says fall food quite like the taste of pumpkin. The colorful and versatile fruit was a staple crop for the colonists, who learned to grow it from the native-Americans. The pumpkin pie is, I would argue, even more “American” than apple pie, and no holiday table is complete without it.
But if you want a nice fall dessert without the pastry, this is the one for you! It’s basically pie filling, without the crust.
This recipe comes from Directions for Cookery, in its Various Branches, published in 1840 by Eliza Leslie, who was a famous cookbook author in the early to mid 1800’s in America. I was intrigued by the use of wine as liquid, and that’s why I decided to try it. It’s really easy to mix up and would make a lovely dessert for any fall dinner.
Note: The original recipe say that you can substitute a cup of warm milk and a stick of butter for the heavy cream, if you don’t have any on hand.
• One 15 ounce can of pureed pumpkin
• 1 cup heavy cream
• 1 cup sugar
• 8 eggs
• 2 glasses of white wine
• 1 tsp. of powdered mace
• 1 tsp. cinnamon
• 1 tsp. nutmeg
Preheat your oven to 350 degrees.
Set the cream into a heavy saucepan over medium heat until it’s steaming, stirring frequently. Add the sugar and mix until it’s dissolved.
Turn off burner but allow pan to remain on hot stove.
Place eggs in mixing bowl and beat lightly. Add sugar/cream mixture and pumpkin, alternating, until all are well mixed.
Add the wine and combine well.
Add the spices and combine well.
Pour the mixture until a greased casserole dish. Bake one hour or until the edges of the pudding begin to pull away from the dish and a toothpick inserted in the center comes out clean.
Allow to cool. Serve with whipped cream and slivered almonds. Enjoy!