On most American Thanksgiving tables, pumpkin pie is as much a presence as the turkey centerpiece. In modern forms it may appear as a flan, a cheesecake, or a frozen whipped delight.
In a Victorian-era cookbook, “The Art of Cookery: A Manual for Home and Schools” by Emma P Ewing, I found a recipe for a pumpkin pie that surprised me for two reasons: the heavy use of molasses and no cinnamon.
Kitchen Report 