Gumpy’s Famous Pumpkin Custard Pie
Submitted by: Shirley Stearn / North Vancouver, BC, Canada
Who passed this recipe down to you? My grandmother, Esther Dayton
Recipe origin: Unknown
How old is this recipe? At least 70 to 80 years old, according to older family members
The story behind the recipe:
My grandmother, Esther Dayton, but known as Gumpy to the family, was famous for this pie. Her pumpkin pie recipe was included in one of the Sumas Prairie Womens’ Institute cookbooks, but I do not know the original source. Her family moved from Minnesota to Viking, Alberta, where she met and married James Dayton and homesteaded there. Together they moved to Richmond (at University Dairy) where raised dairy cattle and they bottled and sold milk. Later they purchased a farm on Sumas Prairie. Being married to a commercial dairy farmer, my grandmother (and her daughters) would cook, not only for the family, but also the workers and any guests that just happened to time their arrival for the midday meal. Dessert was always a part of it and it was often pie. The grandchildren loved our grandmother’s pies and were happy to help demolish them at any family dinners. Even after she was off the farm she would cook for the extended family and pumpkin pie was often featured. There were two versions of this recipe, with slight variations in the spices. I have often wondered if it was due to the availability of some of the spices. Today a number of my cousins and I continue to make this pie for family and friends.
Ingredients:
2 cups canned pumpkin ( I use a large can of pumpkin, slightly less than 2 cups)
1/2 tsp salt
1/2 tsp mace
1/2 tsp nutmeg
1/2 tbsp (yes tablespoon) ginger*
3/4 cup sugar
2 large (or 3 small) eggs, well beaten
2 cups whole milk
1/2 cup heavy cream (sometimes canned milk was substituted)
Unbaked pie or tart shell
*You can adjust the spices to your liking, and/or mix and match with others like cinnamon, allspice, cardamom, and cloves.
How to make it:
Preheat oven to 375°F.
Mix all together and pour into unbaked pie shells or tarts; this was usually made for a deep dish pie, so pour the custard slowly. Bake until a knife put into the center of the pie comes out cleanly, about 35-45 minutes.
If you have too much for your pie shell you can always bake any extra in a small casserole or ramekin.
The original recipe has been halved.
