It's more of a savory dessert as opposed to a sweet one. The herbs highlight that quality, I think. The Landlady used a judicial amount of parsley, rosemary and thyme.

If you try it, be sure to use a "cooking" or a "sugar" pumpkin rather than the decorative ones although you can use any pumpkin. You don't need a big pumpkin, in fact, ours was Farr too large and we ended up making two pies and two loafs of pumpkin bread.

It was fun to try something new (but old!) and different. We're freezing one pie for Thanksgiving.

Mr. Miller makes a point that you should use a "cooking" or "sugar" pumpkin rather than a decorative one. We asked the farmer where we got the pumpkin and she recommended one for us. It turned out to be great but was far too large and we ended up with two pies and two loafs of pumpkin bread.

... been checking out the baking pumpkins at HEB for a couple of weeks and been trying to think of a new twist. This is it.

Been doing sweetpotato pies for a couple of years, time for a new twist.

Or, is it because Granny Smiths are crisp and stay firmer in baking process?
This recipe sounds quite delicious.

I love the idea of cranberries and pumpkin together..

I once made pumpkin pie with a recipe that called for brandy and cream. Nummy as we used to say.
Thx for this interesting historical take.

I suppose you could use any apple but Grannies have a tartness that is part of the flavor. The mixture is delicious. The sherry comes through, too.

It took a bit of time for preparation but we were just hanging out anyway.

I've been following the Tasting History Youtube channel for a couple years, now. I find it to be very fun and educational.

I made this last Fall, and it was quite delicious. The currants, raisins, apples, and herbs really add a different taste to the pie, in a very good way.

'ALL the pie is punk in here!!!!'

Still, it was a good treat!