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2,160,925 Views • Nov 10, 2024 • Click to toggle off description
Views : 2,160,925
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RYD date created : 2025-05-09T19:35:36.25918Z
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1,554 Comments
Top Comments of this video!! :3
Made this twice now! First time I could not find currants but did the next. Both times used butternut squash as a substitute for pumpkin. One thing I learned is that the herbed and egged pumpkin fried in butter makes a delicious savory side dish if you stop there!
92 | 1
Made this a few times, but did a swap recently. Cranberries for the raisens and cider for sherry. Also found it good with some italian sausage
8.4K | 48
I was watching your channel once and my 3 year old daughter saw you on our tv and said “Who is that prince?” I think of that every time I watch your videos now. Anyway. Thank you for another recipe, Food History Prince. 🤴
1.2K | 21
I made this last year and loved it! Such a fun change up from a modern pumpkin pie. This year I made the pumpkin cheesecake and enjoyed that a lot too. Though, my wife preferred this, I enjoyed the relative ease of the pumpkin cheesecake. Thanks for all the wonderful stories and recipes Max 🙂
3.2K | 26
It reminds me of a Christmas mince pie, which would have been common back in the day too. They loved to use a lot of sweet/savoury combinations for celebrations as a lot of spices were from Spain/North Africa with Arabic influences and of course spices were expensive.
305 | 6
Butter really is the solution to everything
1.5K | 13
Woooahhh you can't get more seasonal than that! 😅looks very interesting and delicious! Hearty
106 | 0
I've made this twice, and it's delicious. I have two observations.
Only fry the egg dipped pumpkin until the egg sets, and the pieces will bake light and airy, tasting like little pieces of French toast.
Two, use golden currents. The goldens seem to absorb the butter syrup and become little buttery sugar bombs dotted in the pie.
1.3K | 12
That looks delicious! My aunt, who recently passed away at 98 yrs, fried her sweet potatoes in butter and seasoned them with seasoned salt. She boiled the potatoes just enough to easily remove the skin and allowed them to cool on their own which softened them just enough to cut a bit easier and then seasoned them seasoned salt and that is all) on one side, placed that side down into the pan of butter, then seasoned the top and turned when the bottom was browned, nicely, flipped them and browned the other side and laid them on a platter with a paper towel on it to drain. They are delicious and a family favorite! I like this so much better than prepared all sugary sweet. Enjoy!
27 | 3
I have never known that pumpkin was once spelled pumpion! I feel bamboozled, I do! 😆 And what a strange pie. But maybe kinda tasty. Thanks for sharing ❤
32 | 1
I made this interesting pie and then realised, that I in fact do not like parsley and rosemary in my desserts.
16 | 0
I love this pie, I’ve been making it every year since the original video first came out! One tip that I’ve found I like is to soak the raisins and currants in the sherry before adding it all to the filling; the raisins and currants plump up, and you get a juicy burst of sherry flavour whenever you bite into one!
359 | 13
Last year, I made the Townsends Apple/pumpkin pie, and it was sooooooo good. Who knew that sliced pumpkin and apples are so good together? 😍 I bet that this one would be amazing as well
43 | 0
Your channel makes me super happy and I only just discovered it.
26 | 0
Savory pumpkin is SO delicious. You can stuff it with cheese, meat, rice,peppers and onions. I added mushroom as well. Be sure to season the inner wall with a lot of salt butter and garlic powder,whatever spices you like for potatoes. Its tastes heavenly. My husband who normally hated pumpkin in sweet dishes LOVED eating it this way. They are so delicious home grown. Pick them young for a better flavor and texture ❤ its soft like a baked stuffed potato.
5 | 0
I've made this for 3 years now and I'm gonna make it again for this Thanksgiving. It is AMAZING. Just like you say in the original video, apple and pumpion works great together. Then the herbs and dried fruits add such a unique fun flavor complexities and texture. The three different textures from the apple, fruit and pumpion work great. I love it. I have tried a number of alterations in my different attempts too both for convenience and taste.
I have used an assortment of dried fruits including, craisins, raisins, zante currants and dried cherries.
I think I have used marjoram every time and I think it works great.
I generally substitute the sherry for bourbon, (more convenience because it is the alcohol I have, I don't drink. It comes out good though) and I soak the dried fruits in the bourbon while I prepare everything else.
I have layered the dried fruits on top of the apples rather than mixing them in with the pumpion, because I noticed in my oven sometimes the raisins at the top would burn.
This year I think I'm gonna try something different for the pumpion step. I'm gonna try to fry the pumpion in herb infused brown butter. Then use more of that brown butter, along with some fresh herbs mixed into the pumpion "topping".
Will that work at all? Idk, but that's the fun of food sometimes.
140 | 7
I just made this in a skillet for our family dinner. Insanely good. My friend’s normally very modest and discreet mom ate like a third of the pie! Really good paired with a vanilla pudding, if some sweetness is needed.
3 | 0
Thank you for making cooking adventurous and fun!
168 | 0
This was really interesting. You can see how the roots of modern pumpkin pie start here. Thanks for walking us through it.
8 | 0
@jnielson1121
2 months ago
My changing expressions as you went through the recipe were a sight to behold
2.7K | 13