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On our podcast this week, we shared the history of Pompions, or pumpkins, for Shakespeare’s lifetime, and we discussed specifically Pompion Pye. Listen to our episode with Cindy Ott here (great resource for more history of pumpkins)
This week on DIY History, I’m going to show you how to make Pompion Pye yourself at home.
Ingredients you will need:
- 1 whole pumpkin
- olive oil
- sugar (we used organic cane sugar)
- 10 whole eggs
- 6 egg yolks
- 1 cup cream (we used heavy coconut cream. You can use half and half if you’re ok with dairy. Use full fat cream)
- Spices! Marjoram, Rosemary, Thyme, Cinnamon, Cloves, Nutmeg
- Red currants
In Shakespeare’s lifetime, the measurements were non-existent in recipes so there aren’t any tablespoons or cups to go by here except in the case of the eggs, in which case, Hannah Woolley (whose recipe we are using), did specify on the number of eggs.
Oops! I made a mistake. In the episode, I said it was a recipe by Gervais Markham in 1615 but that’s incorrect. Gervais Markham was the recipe we used for our episode on Waffles! The Pompion Pye recipe we used for this week is by Hannah Woolley in 1670. There’s more about her and her recipe in the bonus history guide on Patreon.
Download the Guide
Get a copy of my modernized version of this recipe, including specific measurements I recommend, and bonus history inside the Patron’s Area.