Happy Halloween-month everyone! No I’m not one of those people who starts celebrating holidays in advance – but I thought it would be great to theme the rest of articles this month around the holiday so many other people love!
Just a house keeping note, you all may have noticed the site’s been very busy as of late. I’m most certainly going to try and maintain that but Inspyre and I will be having some life changes coming up, so we may not be as consistent.
As usual, if any one has any comments, questions or article ideas, please feel free to comment below or contact us directly!
Today, we’ll be talking about the history of PUMPKIN PIE (my favorite dessert). The first pumpkins were cultivated in 5500 BC in Central America, making it one of the original American vegetables. Due to it’s age, it was one of the first vegetables that explorers to the Americas took back to Europe . By the late 1500s, the English were calling them “pumpions” and the French, “pompon”, both references to it’s roundness. Though original visitors to the Americas during this time may have been familiar with the vegetable, it most certainly did not gain popularity until much later.
As many Americans and Canadians are taught at a young age, when the countries were originally settled back in the 1600s, the Pilgrims and Natives shared….varying relationships depending on the location – more often than not, incredibly violent. When the first winter came around, and many Pilgrims died or realized they were going to shortly thereafter without help, relations improved. Legend goes that the Natives brought pumpkins for the pilgrims as a sign of good faith and to provide them with the necessary nutrients . Pumpkins are not only native to the Americas, but the Natives were fond of boiling or roasting members of the squash family for sustenance.
Eventually, the discovery of the pumpkin made its way to France, where Francois Pierre la Varenne wrote a cookbook that has the first written recipe of pumpkin pie included . This cookbook’s English translation made it’s way back to the Americas and Britain where the recipe began to evolve. In the late 1600s, a variety of British cookbooks began showing up with a different variations of what they call “pumpion pie”, and finally in the 1700s, the first American cookbook by Amelia Simmons was published, whose Pumpkin pudding recipe largely resembles our recipe today.
Amelia Simmons recipes :
Pompkin Pudding No. 1. One quart stewed and strained, 3 pints cream, 9 beaten eggs, sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with a dough spur, cross and chequer it, and baked in dishes three quarters of an hour.
Pompkin Pudding No. 2. One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice and ginger in a crust, bake 1 hour.
If you’re looking for a more modern recipe, I HIGHLY recommend either a Costco Pumpkin Pie or this recipe from Food Network !
1 1/4 cups all purpose flour
2 teaspoons sugar
1/8 teaspoon salt
1/2 cup cold butter (1 stick), diced
1 large egg, lightly beaten
Flour for rolling the dough
One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)
3/4 cup packed light brown sugar
3 eggs, lightly beaten
1 1/4 cups half-and-half
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
- Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
- Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don’t let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
- Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
- On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
- Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
- Lower the oven temperature to 350 degrees F.
- While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
- Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.
Well I hope you all enjoyed our Yummy article, and feel free to leave comments below!