1651 – Francois Pierre la Varenne, the famous French chef and author of one of the most important French cookbooks of the 17th century, wrote a cookbook called Le Vrai Cuisinier Francois (The True French Cook). It was translated and published in England as The French Cook in 1653. It has a recipe for a pumpkin pie that included the pastry.
1670s – By the 1670’s, recipes for a sort of “pumpion pie” were appearing in such English cookbooks as the The Queen-like closet, or rich cabinet stored with all manner of rare receipts for preserving, candying and cookery by Hannah Wooley and The Compleat Cook – Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish, Ordering Of Sauces or Making of Pastryby W.M.
1796 – It was not until 1796 that a truly American cookbook, American cookery, by an American orphan by Amelia Simmons, was published. It was the first American cookbook written and published in America, and the first cook book that developed recipes for foods native to America. Her pumpkin puddings were baked in a crust and similar to present day pumpkin pies: