This Mock Pumpkin Pie comes from an 1880 cookbook, a time when “pumpkin pie” was defined more by texture than by spice. Long before pumpkin spice blends became standard, early home cooks focused on creating a smooth, custard-like filling that sliced and ate like pumpkin pie – even when pumpkin was available.

In this version, grated apples, eggs, sugar and lemon create the familiar body of a pumpkin-style pie, finished with a traditional meringue topping. The result is a true illusion recipe: no pumpkin, no spices, just clever 19th century kitchen ingenuity.

Mock Pumpkin Pie – Original Recipe (1880)

Four large grated apples, two eggs, a little butter and sugar; flavor with lemon; fill the crust and bake; then spread over the top of the pie a thick meringue made by beating to a stiff froth the whites of 3 eggs for each pie. Sweetened with three tablespoons of sugar and flavored with rosewater, vanilla or lemon; put in the oven until lightly brown.

This recipe comes from an 1880 household cookbook and is presented here in its original form. Measurements, temperatures and timing were often assumed knowledge at a time, which is why the instructions appear brief by modern standards.

This is a M3 recipe

Mock Pumpkin Pie

A vintage mock pumpkin pie made without pumpkin, using simple pantry ingredients to create a lightly sweet, custard-style filling baked in a classic pie crust.

Print Recipe

Prep Time 25

Cook Time 55

Total Time 1 20

Servings: 8

Course: Dessert

Ingredients Method Notes

Ingredients

4 large apples, peeled and finely grated about 4 cups packed
½ cup sugar adjust to taste depending on apple sweetness
2 Tbsp butter, melted
1 Tbsp lemon juice
2 eggs, lightly beaten
1 unbaked pie crust

Method

Preheat oven to 375 degrees. Place the unbaked pie crust into a 9-inch pie plate and set aside
In a large bowl, combine grated apples, eggs, sugar, melted butter and lemon juice and optional spices (if using). Mix well.
Spoon the filling into the prepared crust.
Bake for 40-50 minutes, or until the filling is mostly set.
While the pie bakes, beat egg whites until stiff peaks form. Gradually add sugar and flavoring.
Remove pie from oven and spread meringue evenly over the hot filling.
Return pie to the oven and bake an additional 10-12 minutes, or until meringue is lightly browned.
cool completely before slicing.

Notes

Cook times are estimated based on modern oven temperatures. Vintage recipes often relied on visual cues rather than exact timing.
1/4 cinnamon may be added (optional)

Fork Fact

In the 1800s both real and mock pumpkin pies were often lightly flavored or un-spiced. Pumpkin spice blends did not yet exist, and pies relied on eggs, sugar and acidity-such as lemon or vinegar-for balance.

For other amazing mock recipes – Mock Apple Pie or Mock Macaroons

The history of the pumpkin pie spice blend