Скачать с ютуб Pumpkin Pie from 1796 - A History of Pumpkins в хорошем качестве

Pumpkin Pie from 1796 - A History of Pumpkins

Exclusive! Grab the NordVPN deal ➼ https://nordvpn.com/maxmiller and get extra subscription time. Try it risk-free now with a 30-day money-back guarantee. Support the Channel with Patreon ►   / tastinghistory   Order the TASTING HISTORY COOKBOOK: https://amzn.to/42O10Lx Merch ► https://crowdmade.com/collections/tas... Instagram ►   / tastinghistorywithmaxmiller   Twitter ►   / tastinghistory1   Tiktok ► TastingHistory Reddit ►   / tastinghistory   Discord ►   / discord   Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 RECIPE 1 Quart (1L) Whole Milk 2 Cups (450g) Pumpkin Puree 4 eggs ½ Cup (190g) Molasses 1 ½ teaspoons allspice 2 teaspoons ginger Pie Dough 1. Blind bake the pie crust until fully cooked. 2. Mix all of the ingredients together until smooth then add to cooled pie crust. Bake at 350°F / 175°C for 75 - 80 minutes or until there is just a slight wobble in the middle of the pie. 3. Turn off oven but leave the pie in to cool with the door slightly ajar (you can use a wooden spoon to prop it open). 4. Let cool completely before slicing. This actually tastes even better the next day! **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza | IG @worldagainstjose PHOTO CREDITS #tastinghistory #pumpkinpie #pumpkin