Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten Eggs and Herbs shred small, and fry it till it be enough, then lay it into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the bottom some sharp Apples; when it is baked, butter it and serve it in.
[The Queene-like Closet, 131, Hannah Wolley]
Herbs (Fresh Rosemary, Thyme, Parsley)
Take a Sugar Pumpkin, peel the rind and remove the seeds and stringy interior. Cut Pumpkin into slices about ¼ inch thick. Core and cut Apples into ¼ inch wide slices. Make a Pie Crust and place it into a pie plate. Put a single layer of Apple Slices in the Pie Crust. Beat Eggs in a bowl and add the Herbs to the Eggs. Heat up frying pan and add Butter. Dip Pumpkin Slices lightly into Eggs and fry until soft. Remove Pumpkin Slices to a bowl and mix in Butter, Raisins, Currants, Sugar, and Sack. Add Pumpkin Slice mixture to Pie Crust and bake.
I saw Max Miller recreate this on Tasting History and thought I’d track down the book on Project Gutenberg and try my hand at it. It is very tasty, but definitely not the traditional Pumpkin Custard Pie. One Sugar Pumpkin will make two pies. I did not have Sack so I substituted Sherry which worked well. I used Max Miller’s oven temperature and times and the pies came out just about right. (425 degrees for 20 minutes. Turn down to 375 degrees and cook for another 45 minutes.
"To make a Pumpion Pie." In The Queene-like Closet or Rich Cabinet Stored With All Manner Of Rare Receipts For Preserving, Candying And Cookery. Very Pleasant And Beneficial To All Ingenious Persons Of The Female Sex, by Hannah Wolley. 2nd Edition, Richard Lowndes at the White Lion in Duck-Lane, near West-Smithfield, 1672. Produced for Project Gutenberg by David Starner, Linda Cantoni, and the Online Distributed Proofreading Team, from Scans from Biblioteca de la Universitat de Barcelona. Release Date: December 18, 2004 [EBook #14377] http://www.gutenberg.org/ebooks/14377