{"id":163126,"title":"Authentic American Pumpkin Pie","modified":"2026-08-17T19:35:18+02:00","plain":"An autumn pie with a silky pumpkin filling, scented with cinnamon, ginger, and nutmeg, in the classic New England style.\n\n\n\nAs it bakes, cinnamon, ginger, and nutmeg fill the whole house with their fragrance. The filling turns a deep orange, smooth as custard, gently sweetened and lifted by a hint of molasses. Serve it well chilled, once fully set, for a clean slice of golden crust beneath a satiny center. Add a scoop of ice cream or a dollop of whipped cream, and autumn is served.\n\n\n\nAnother fruity Southern dessert : peach cobbler\n\n\n\nWhat is pumpkin pie ?\n\n\n\n“Tarte au potiron” is the most common French name for pumpkin pie, although the terminology for squash varies a little : the recipe may call for potiron, the pur\u00e9e may come from citrouille, and in cooking the two are often used much the same way. At its core, it is a single-crust pie filled with a smooth pumpkin or squash custard.\n\n\n\nUnsweetened pumpkin or squash pur\u00e9e gives the pie body, color, and an earthy depth. Milk loosens it into a custard-like base, eggs help it set, and sugar and molasses add sweetness and complexity. Cinnamon, ginger, and nutmeg bring warm spice, a spoonful of cornstarch helps stabilize the filling, and melted butter rounds everything out.\n\n\n\nA New England recipe\n\n\n\nThe original recipe is presented as a traditional New England version, and the hallmarks are clear : milk, eggs, melted butter, warm spices, and a touch of molasses. It mentions One-Pie, a Maine brand known for its canned plain pumpkin pur\u00e9e : this simply points to the type of product expected, a plain pur\u00e9e with no spices or added sugar, rather than a required brand.\n\n\n\nThe pie bakes at two temperatures : a very hot oven at the start to help the crust set, then gentler heat so the filling can bake through slowly without cracking.\n\n\n\nThe main ingredients in the pie\n\n\n\nUnsweetened pumpkin pur\u00e9e is the foundation : body, orange color, and a smooth texture that carries the spices evenly. A little cornstarch helps it set without making it heavy, while a pinch of salt sharpens the flavor and brings out the squash.\n\n\n\nThe spice trio defines the aroma : cinnamon for gentle, woodsy warmth; ginger for a light peppery lift; and nutmeg for the warm note that ties everything together. For a deeper fragrance, you can also use Chinese cinnamon.\n\n\n\nMilk loosens the pur\u00e9e into a custard base, sugar sweetens it and gives it a touch of color, and molasses adds caramel notes and an amber hue. Beaten eggs set the filling and make neat slices possible, while the pastry crust contrasts beautifully with the soft center.\n\n\n\nAnother holiday pie : pecan pie\n\n\n\nFlavor and serving\n\n\n\nA good pumpkin pie offers balanced sweetness : first the delicate flavor of the squash, then cinnamon and nutmeg, followed by the gentle tingle of ginger. Molasses adds caramelized depth, and the salt keeps the pie from tasting overly sweet. Serve it well chilled, once the filling is fully set.\n\n\n\nFor more American dessert inspiration, American carrot cake, American brownies, or American cookies are all excellent choices.\n\n\n\n\n\n\tClassic American Pumpkin Pie\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 can plain pumpkin pur\u00e9e (about 425 g)1 tablespoon cornstarch0.5 teaspoon ground cinnamon0.5 teaspoon ground ginger0.5 teaspoon nutmeg (grated)0.5 teaspoon salt1.5 tablespoons butter (melted)360 ml milk200 g sugar2 tablespoons molasses2 eggs (beaten)1 dash lemon juice (optional)1 pie crust (23 cm)\t\n\t\n\t\tPreheat the oven to 230\u00b0C.Whisk together the sugar, cornstarch, salt, cinnamon, ginger, and nutmeg.Stir in the pumpkin pur\u00e9e.Add the beaten eggs, melted butter, molasses, and milk, then mix until smooth.Add a dash of lemon juice, if desired.Line a 23 cm pie pan with the pie crust.Pour the filling into the crust.Bake for 15 minutes at 230\u00b0C.Lower the oven temperature to 180\u00b0C.Continue baking for 50 minutes, until the filling is set.Let the pie cool before serving.\t\n\t\n\t\t\t\n\t\n\t\tDessertAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/163126","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=163126"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/163126\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/159448"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=163126"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=163126"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=163126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}