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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 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
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
 

  1. Preheat oven to 375 degrees. Place the unbaked pie crust into a 9-inch pie plate and set aside
  2. In a large bowl, combine grated apples, eggs, sugar, melted butter and lemon juice and optional spices (if using). Mix well.
  3. Spoon the filling into the prepared crust.
  4. Bake for 40-50 minutes, or until the filling is mostly set.
  5. While the pie bakes, beat egg whites until stiff peaks form. Gradually add sugar and flavoring.
  6. Remove pie from oven and spread meringue evenly over the hot filling.
  7. Return pie to the oven and bake an additional 10-12 minutes, or until meringue is lightly browned.
  8. 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)