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–+ servings

Pumpion Pie Recipe

This historical Pumpion Pie blends tender fried pumpkin slices with tart apples, herbs, dried fruit, and a touch of sherry for a sweet-savory twist on traditional pie.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Dessert
Cuisine Colonial American, Early American
Servings 8 (for a 9-inch pie)

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.
Keyword apple and pumpkin pie recipe, colonial pumpkin pie recipe, herb pumpkin pie, historical dessert ideas, old-fashioned pumpkin pie, rustic fall pie ideas, sherry pumpkin pie, traditional American pie recipe, vintage Thanksgiving pie
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