Okay, maybe Taft didn’t form a groundbreaking progressive rock supergroup, but he was still a noteworthy President and he loved a good slice of “Punkin Pie.”
President William Howard Taft, the only President born in September, was a large man who stood 6′ 2” and weighed over 340 pounds. One of his favorite dishes was pumpkin pie. Below is a recipe featured in our cookbook, Capitol Hill Cooks by Linda Bauer, which can be purchased at The Hall of Presidents.
Crisco pastry for a single 9″ pie crust
1/4 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon salt
1/4 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ginger
1 1/2 cups pumpkin
2 eggs, separated
3/4 cup canned milk
3/4 cup fresh milk
Line a 9″ pie pan with pastry. Mix sugars, salt, and spices. Add pumpkin. Add egg yolks and both canned and fresh milk. Add more spices, if desired. Last, fold in beaten egg whites, not too stiff. Pour filling into unbaked pie shell.
Bake at 450 degrees for 10 minutes, then turn down to 350 degrees until done, about 30 to 40 minutes. The pie is ready when a knife comes out of the filling clean.