Pumpkin pie is a staple dessert for Thanksgiving and has a long history in America. Originally made by filling a pumpkin with milk and pumpkin meat, it has evolved into a simplified recipe using canned pumpkin, pre-made pie shells, and pumpkin pie spice. However, for those who want to make it from scratch, roasting calabaza or sugar gourds is recommended.
Without Thanksgiving, there’s no pumpkin pie, and without pumpkin pie, there’s no Thanksgiving. Such is the nature of holiday food traditions. Pumpkin pie is a dessert associated with the fall season and is mostly served around the Thanksgiving holiday. Some pumpkin pies have the texture of pudding, while others are shaped like a pie. There are thousands of pumpkin pie recipes and variations, but nearly everyone will agree that it will be served with a Thanksgiving meal. Some people like pumpkin pie so much, they’ll even serve it at Christmas.
When the original settlers arrived in America, they were fascinated by the Native American use of squash for food. These settlers soon developed their own recipes using pumpkins and gourds. A little later, a pumpkin dessert was created. Early recipes involved filling a pumpkin with milk and pumpkin meat and cooking it for hours over a fire. When spices were available, they were added to the pumpkin latte mixture.
Decades later, squash farmers dried, roasted, and could squash meat, as they would provide nutrition during the long winter seasons. Preserved squash was used in breads, sauces, puddings, and eventually, as a pie filling. As pumpkin pie grew in popularity, so did the demand for pumpkin. In 1929, Libby’s Canned Pumpkin hit grocery stores, and pumpkin pie soon became a common dessert with Thanksgiving dinner. An estimated 50 million pumpkin pies are served on Thanksgiving each year.
Pumpkin pie recipes have been simplified over time, and some recipes can be made in as little as fifteen minutes. It is expected that even the most novice cook will be able to create a pumpkin pie. After all, pre-made pie shells come in both frozen and ready-to-eat varieties, and spices, like cinnamon, cloves, and nutmeg have been combined to form one foolproof pumpkin pie spice. Finally, a can of evaporated milk and two eggs will complete a basic pie filling. Simply combine the ingredients, then pour into the pie shell and bake at 425°F (218°C) for about an hour.
For those who would like to try making a real pumpkin pie from scratch, most recipes will call for the use of calabaza or sugar gourds. To roast the pumpkin, cut the pumpkins and scrape out the seeds. Divide the pumpkin into wedges and sprinkle with oil, sugar and spices. Roast at 425 degrees F (218 degrees C) for about an hour. Remove the pumpkin pulp from its skin and let it cool to room temperature.
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