Historically Inspired pumpkin pie – Pompion Pie

Inspired by this recipe, I came up with my own version. This Pompion Pie version is delicious and will definitely feature in future Thanksgiving dinners!

  • 1 batch pie crust for a 9 inch pie dish (see here for GF crust)
  • 1 sugar, or pie, pumpkin, whole (not puree)
  • 2 medium or 3 small apples
  • half a stick (2oz, 55g) butter
  • scant half cup raisins (didn’t weigh, 80g to 90g, eyeball it)
  • scant half cup currants (didn’t weigh, 80g to 90g, eyeball it)
  • half a cup, roughly 100g sugar
  • 1/4 cup / 60ml dry white wine or sherry
  • 3tsp mixed spice / pumpkin pie spice
  • Preheat your oven to 425F / 220C. Roll out your pie dough and line the pie pan. This is an open top pie.

    While the oven is preheating, prepare the pumpkin. Slice it in half, scrape out the seeds and fibrous material in the middle, saving the seeds for roasting as a tasty snack later. Peel the pumpkin and slice it into thin slices.
    Prepare the apples similarly, skin on or off to your preference.
    Melt the butter in a large skillet over medium-high heat. Add the pumpkin and apple slices. Stir well to combine, then add the rest of the ingredients, stirring well to combine. Lid up your skillet, turn the heat down to medium-low, and cook for 10 to 15 minutes until the pumpkin is soft but not mushy.
    Pour the filling into your pie crust. It should mound up generously.
    Bake for 20 minutes at 425F / 220C, then turn the heat down to 375F / 190C and bake for another 40 to 50 minutes until the juices are bubbling. Cool completely before serving.

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