Pumpion pie is not your typical pumpkin dessert. This rustic, savory-sweet dish dates back centuries and brings a taste of early American cooking to your modern table.
Rich with herbs, tender pumpkin slices, tart apples, and bursts of raisins and sherry, this pie is layered with bold flavors and a deep sense of tradition.
Whether you’re hosting a holiday meal or simply want something unexpected and unforgettable, this heritage-inspired pie delivers comfort and character in every bite.
A Historical Dish with Timeless Appeal
Long before pumpkin spice lattes, pumpion pie was a cherished staple in American kitchens. Its name comes from the old English term for pumpkin—“pumpion”—and its earliest iterations appeared in cookbooks as far back as the 17th century.
Unlike today’s creamy pumpkin custards, this version blends sautéed pumpkin and apples with fresh herbs, giving it a rich, earthy complexity.
This pie is a celebration of old-world flavors, with ties to colonial cooking traditions. It’s ideal for anyone who loves culinary history or wants to explore something that feels both familiar and refreshingly different.
Layers of Flavor in Every Slice
What makes pumpion pie stand out is the way flavors and textures are layered to create depth.
- Fresh herbs like rosemary, parsley, and thyme balance the sweetness with fragrant, savory notes.
- Apples provide natural tartness and structure, cutting through the richness.
- Raisins and currants add chewy sweetness and create unexpected bursts of flavor.
- Sherry and butter give the pie a mellow richness and a luxurious finish.
- The fried pumpkin is tender but never mushy, offering bite and depth with every forkful.
Perfect for Holidays & Gatherings
Pumpion pie shines on holiday tables thanks to its beautiful presentation and crowd-pleasing balance of flavors. The golden crust, herb-flecked filling, and glistening finish from melted butter create a pie that’s as visually appealing as it is delicious.
It’s a standout choice for:
- Thanksgiving menus that need something traditional with a twist
- Potluck gatherings where you want to offer something unique
- Family dinners where hearty, comforting dishes are appreciated
Because it travels well and slices cleanly, it’s also a great option for gifting or meal trains.
Flexible, Family-Friendly Modifications
This recipe is easy to adapt to different dietary needs or pantry situations.
- Vegetarian-friendly: Use vegetable oil instead of lard and double-check your pie crust ingredients.
- Dairy-free: Substitute dairy-free butter and skip the cream sherry or use a non-dairy alternative.
- Low-sugar option: Cut back slightly on the raisins and sugar without losing flavor thanks to the apples and herbs.
- Gluten-free: Use your favorite gluten-free pie crust or crustless format for a low-carb twist.
Tips to Enhance & Elevate Flavor
For best results, follow these tips to bring out the full potential of this vintage-inspired pie.
- Use tart apples like Granny Smith to contrast the rich pumpkin and sweet raisins.
- Fry pumpkin slices in small batches to keep them crisp and prevent sogginess.
- Cool the pie completely before slicing so it sets properly and holds its shape.
- Add a pinch of nutmeg or cinnamon if you want a warm spice element without overpowering the herbs.
- Top with a drizzle of honey or a scoop of whipped cream for a sweet finish if serving as dessert.
Personally, I like brushing the crust with a little extra sherry before baking—it adds a subtle, aromatic depth that makes the whole pie sing.
Pumpion Pie Recipe
Equipment
- 9-inch pie dish
- Oven
- Large skillet or frying pan
Ingredients
- 1 small sugar or pie pumpkin
- 2 tart apples e.g., Granny Smith
- 3 tablespoons chopped fresh rosemary
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 3 large eggs beaten
- Lard or vegetable oil for frying
- 4 tablespoons salted butter, softened
- ⅓ cup dark raisins
- ⅓ cup currants
- ½ cup granulated sugar
- ¼ cup cream sherry
- 1 9-inch piecrust
Instructions
- Preheat oven to 425°F.
- Cut off the top stem of the pumpkin, then halve it. Peel, seed, and thinly slice the pumpkin into ⅛-inch pieces. Peel, core, and slice apples the same way.
- In a bowl, mix rosemary, parsley, thyme, and beaten eggs. Dip pumpkin slices in this mixture. Heat ¼ inch of oil in a skillet over medium heat. Fry pumpkin slices in batches until soft and golden, about 5–7 minutes per batch. Drain on a wire rack. Repeat with remaining slices, adding oil as needed.
- Transfer fried pumpkin to a large bowl. Add 2 tablespoons of butter, raisins, currants, sugar, and sherry; mix well. Line a pie crust in a 9-inch dish, layer apple slices on the bottom, then pour the pumpkin mixture over and smooth.
- Bake at 425°F for 20 minutes. Reduce heat to 375°F and bake for another 40–50 minutes until bubbling. If browning too quickly, tent with foil.
- Remove from oven and place on a wire rack. While still hot, dot the top with remaining 2 tablespoons butter to melt into the crust. Cool completely before slicing.
Notes
- The recipe reflects an early American pie style where pumpkin is used in slices rather than purée.
- You can substitute sweet sherry for cream sherry, or omit it entirely if preferred.
- Frying in lard provides traditional flavor, but vegetable oil works well too.
- This pie is best served at room temperature or slightly warm.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.