 | |
| Type | Pie |
|---|---|
| Course | Dessert |
| Place of origin | United States,United Kingdom |
| Main ingredients | Pie shell,pumpkin,eggs,condensed milk,sugar,cinnamon,ginger,nutmeg,cloves,allspice |
Pumpkin pie is a dessert pie with a spiced,pumpkin-basedcustard filling. The pumpkin and pumpkin pie are both a symbol of harvest time,[1][2] and pumpkin pie is generally eaten during the fall and early winter. In the United States and Canada it is usually prepared forThanksgiving,[3]Christmas, and other occasions when pumpkin is in season.
The pie's filling ranges in color from orange to brown and is baked in a single pie shell, usually without a top crust. The pie is generally flavored withpumpkin pie spice, a blend that includescinnamon,ginger,nutmeg, andcloves orallspice. The pie is usually prepared with canned pumpkin, but fresh-cooked pumpkin can be used.
Cooked and puréed pumpkin flesh is mixed with eggs,evaporated milk, sugar, and spices.[4] The pie is then baked in a pie shell and sometimes topped withwhipped cream ormarshmallows.[5]
Pies made from fresh pumpkins typically usesugar pumpkins, also known as pie pumpkins, which measure about 6 to 8 inches (15 to 20 centimetres) in diameter, approximately the size of a large grapefruit.[6] They are considerably smaller than the typically larger varieties used to carvejack o'lanterns, contain significantly less pulp, and have a less stringy texture.[6] Other pumpkin varieties or related winter squashes, such asbutternut squash, are sometimes used. The flesh is roasted until soft and puréed before being blended with the other ingredients.
Pumpkin pies are often made fromcanned pumpkin purée.[7]Libby's canned pumpkin, the most popular brand, uses theDickinson pumpkin variety ofCucurbita moschata solely, though other brands can include any of a number of varieties ofCucurbita pepo orCucurbita maxima.[8][9][10] Packaged pumpkin pie filling with sugar and spices already included is also sold.Sweet potato pie uses a similar recipe, with mashedsweet potato instead of pumpkin.[11]
The pumpkin is native toNorth America. The pumpkin was an early export toFrance; from there it was introduced toTudor England, and the flesh of the "pompion" was quickly accepted as pie filling. The Columbian Exchange is credited with the fusion of ingredients needed to create pumpkin pie. Those ingredients consisted of European wheat, North American pumpkins, and sugar from the Canary Islands.[12] During the seventeenth century, pumpkin pie recipes with the pumpkin sliced, fried and then baked in a pie crust with butter, sugar and raisins could be found in English cookbooks, such asHannah Woolley'sThe Gentlewoman's Companion and The Queen-like Closet[13][14][15] Pumpkin "pies" made by earlyAmerican colonists were more likely to bea savory soup made and served in a pumpkin[16] than a sweet custard in a crust. Pumpkins were also stewed and made into ale by colonists.[4] An early appearance of a more modern, custard-like pumpkin pie was inAmerican Cookery, a cookbook published in 1796.[17] It used a sweet custard filling in apie crust, with spices similar to the ones used today.
It was not until the early nineteenth century that recipes appeared in Canadian cookbooks,[18] or that pumpkin pie became a common addition to theThanksgiving dinner.[13] The Pilgrims brought the pumpkin pie back to New England.[19] In the United States after the Civil War, the pumpkin pie was resisted in Southern states as a symbol of Yankee culture imposed on the South, where there was no tradition of eating pumpkin pie.[20] Many Southern cooks instead madesweet potato pie, or added bourbon and pecans to give the pumpkin pie a Southern touch.[20]
Today, throughout much of Canada and the United States, it is traditional to serve pumpkin pie after Thanksgiving dinner.[21][22]
Pumpkin pies were discouraged from Thanksgiving dinners in the United States in 1947 as part of a voluntary eggrationing campaign promoted by theTruman Administration, mainly because of the eggs used in the recipe.[23][24] This was a part of President Truman's Citizen's Food Committee task force, designed to ration food consumption in the United States in hopes to provide more foreign food assistance to Europe post World War II.[24][23] Part of the campaign included an "Egg-less & Poultry-less Thursday", which began in October 1947, and with Thanksgiving Day always occurring on a Thursday, there was a considerable backlash among American consumers against this.[24] Truman was true to his word, and no pumpkin pie was served at theWhite House for Thanksgiving in 1947.[25]
Ah! on Thanksday, when from East and from West,
From North and from South comes the pilgrim and guest;
When the gray-haired New Englander sees round his board
The old broken links of affection restored;
When the care-wearied man seeks his mother once more,
And the worn matron smiles where the girl smiled before;
What moistens the lip and what brightens the eye,What calls back the past, like the rich Pumpkin pie?
Farewell, O fragrant pumpkin pie!
Dyspeptic pork, adieu!
Though to the college halls I hie.
On field of battle though I die, my latest sob, my latest sigh
shall wafted be to you!
And thou, O doughnut rare and rich and fried divinely brown!
Thy form shall fill a noble niche in memory's chamber whilst I pitch
my tent beside the river which rolls on through Kingston town.
And my Love—my little Nell,
the apple of my eye to thee how can I say farewell?
I love thee more than I can tell;I love thee more than anything—but—pie!
The world's largest pumpkin pie was made inNew Bremen, Ohio, at the New Bremen Pumpkinfest on September 25, 2010.[28][29] The pie consisted of 1,212 pounds (550 kilograms) of canned pumpkin, 109 US gallons (410 litres) of evaporated milk, 2,796 eggs, 7 lb (3.2 kg) of salt,14+1⁄2 lb (6.6 kg) of cinnamon, and 525 lb (238 kg) of sugar.[28] The final pie weighed 3,699 lb (1,678 kg) and measured 20 ft (6 m) in diameter.[28]
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