The Pilgrim Father’s Original Pumpkin Pie – Norfolk Million Pie

The scent of pumpkin pie always transports me back to my grandmother’s kitchen. Not the overtly spiced, cloyingly sweet kind that seems to dominate modern Thanksgivings, but the subtly flavored, almost savory pumpkin pie she learned to make from her own grandmother. The color was deeper, the texture more rustic, and the flavor far more intriguing. Each bite held a hint of history, a connection to simpler times, and a warmth that extended far beyond the oven. That’s why I was so excited to rediscover this traditional recipe, a Norfolk Million Pie, which echoes the very essence of the first pumpkin pies made in America.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 45-55 minutes
• Total Time: 1 hour 25-35 minutes
• Servings: 6-8
• Yield: 1 pie
• Dietary Type: Vegetarian

Ingredients

• 8 ounces shortcrust pastry
• 1 1/2 lbs pumpkin or 1 1/2 lbs marrow, peeled and fibrous center removed, cut into cubes
• 3 ounces brown sugar
• 3 eggs
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 teaspoons ground cinnamon
• 5 tablespoons milk
• 1 ounce currants or 1 ounce raisins

Equipment Needed

• Large saucepan
• Colander
• Potato masher
• 10-12 inch diameter round pie tin
• Greaseproof paper
• Baking beans (or other pie weights)
• Whisk
• Pastry wheel (optional)

Instructions

1. Begin by preparing the pumpkin or marrow. Place the cubed pumpkin in a colander set over a pan of boiling water. Steam for approximately 20 minutes, or until the pumpkin is tender enough to mash easily.
2. Once the pumpkin is cooked, transfer it to a bowl and mash it thoroughly with a potato masher until you achieve a smooth pulp. Allow the mashed pumpkin to cool completely while you prepare the crust.
3. Preheat your oven to 375°F (190°C, Gas Mark 5). Lightly grease your pie tin to prevent sticking.
4. Roll out the shortcrust pastry on a lightly floured surface. Carefully lift the pastry and gently press it into the prepared pie tin, ensuring it fits snugly against the bottom and sides. Trim any excess pastry around the edges, reserving the trimmings for decoration.
5. Using a fork, prick the base of the pastry several times. This will prevent the crust from puffing up during baking.
6. Line the pastry case with greaseproof paper and fill it with baking beans or other pie weights. This will help the pastry retain its shape.
7. Bake the pastry in the preheated oven for 10-15 minutes.
8. Carefully remove the baking beans and greaseproof paper. Return the pastry to the oven and bake for an additional 5 minutes, or until the pastry is lightly golden.
9. While the pastry is baking, prepare the filling. In a large bowl, whisk together the eggs, brown sugar, ground nutmeg, ground ginger, and ground cinnamon until the mixture is light and frothy.
10. Gently fold in the cooled mashed pumpkin, currants or raisins, and 4 tablespoons of milk. Stir until all the ingredients are well combined.
11. Pour the pumpkin filling into the pre-baked pastry case, spreading it evenly.
12. Roll out the reserved pastry trimmings on a lightly floured surface. Use a pastry wheel or a sharp knife to cut the pastry into strips.
13. Brush the pastry strips and the edges of the pastry case with the remaining milk.
14. Arrange the pastry strips in a criss-cross lattice pattern over the top of the pie. Press the ends of the strips gently onto the edges of the pastry case to secure them.
15. Bake the pumpkin pie in the preheated oven for 30-40 minutes, or until the filling is set and the pastry is golden brown. The filling should be firm to the touch and no longer jiggly. If the crust begins to brown too quickly, you can loosely cover the pie with foil.
16. Remove the pie from the oven and allow it to cool completely on a wire rack before slicing and serving.

Expert Tips & Tricks

• For an extra rich flavor, try using a combination of pumpkin and butternut squash in the filling.
• If you don’t have baking beans, you can use dried rice or lentils as pie weights.
• To prevent the pastry from shrinking during baking, chill the pie in the refrigerator for 30 minutes before baking.
• If your pastry is browning too quickly, tent it loosely with aluminum foil during the last 15 minutes of baking.
• For a more intense flavor, toast the spices lightly in a dry pan before adding them to the filling.
• If your pumpkin seems watery after steaming, squeeze out the excess moisture by pressing it through a fine-mesh sieve.

Serving & Storage Suggestions

This Norfolk Million Pie is delicious served warm or cold. A dollop of freshly whipped cream or a scoop of vanilla ice cream makes a wonderful accompaniment. You can also sprinkle the pie with a dusting of powdered sugar for an elegant touch.

Store leftover pie in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave or in a low oven until heated through. The pie can also be frozen for up to 2 months. Thaw it overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	323 kcal	N/A
Calories from Fat	134 g	41%
Total Fat	14.9 g	22%
Saturated Fat	4.1 g	20%
Cholesterol	107.5 mg	35%
Sodium	230.8 mg	9%
Total Carbohydrate	42.3 g	14%
Dietary Fiber	2.7 g	10%
Sugars	18.7 g	74%
Protein	7.1 g	14%

Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free shortcrust pastry.
• Dairy-Free: Substitute the milk with almond milk, soy milk, or coconut milk.
• Spice it Up: Add a pinch of ground cloves or allspice to the filling for a warmer flavor.
• Sweetener: Replace the brown sugar with maple syrup or honey.
• Fruit: Experiment with different dried fruits, such as cranberries or chopped dates, instead of currants or raisins.

FAQs (Frequently Asked Questions)

Q: Can I use canned pumpkin puree instead of fresh pumpkin?
A: While fresh pumpkin provides the best flavor and texture, you can use canned pumpkin puree in a pinch. Use the same weight (1 1/2 lbs) as indicated in the recipe.

Q: Why do I need to blind bake the pastry crust?
A: Blind baking ensures that the crust is fully cooked and crisp before adding the wet filling, preventing a soggy bottom.

Q: How do I know when the pumpkin pie is done?
A: The pie is done when the filling is set and no longer jiggles in the center. You can also insert a knife into the center; it should come out clean.

Q: Can I make the pie ahead of time?
A: Yes, this pumpkin pie can be made 1-2 days in advance. Store it covered in the refrigerator until ready to serve.

Q: The top of my pie is getting too brown. What should I do?
A: If the top of your pie is browning too quickly, tent it loosely with aluminum foil during the last 15-20 minutes of baking.

Final Thoughts

This Norfolk Million Pie, a taste of the past, is more than just a recipe; it’s a culinary journey through time. I invite you to recreate this authentic pumpkin pie and experience the flavors that graced the tables of early American settlers. Bake it, share it with loved ones, and let the simple, honest taste of this pie connect you to history. Don’t hesitate to adapt the recipe to your own preferences and share your creations with me – I’d love to hear about your experience! Perhaps a glass of crisp apple cider would be the perfect accompaniment to this historical treat.