The Fine Art of Family Magazine

From soil to serving dish, the original pumpkin pie can be traced back to English settlers in the late 1600′s. Old New England’s plethora of pumpkins (known as “pompions” back then) made the transition from gourd to dessert delectably serendipitous.

However, the sweet treat didn’t become a staple on the menu until some 300 years later–somewhere between the time Lincoln declared Thanksgiving a national holiday in 1863 and Roosevelt selected the fourth Thursday in November as the special day in 1941. Hard to believe when you consider that no Turkey Day is complete without the grand finale.

Here’s a great 200-year-old recipe by 18th century writer and editor Lydia Marie Child. Celebrated chef and cook book author Anne Willan recently interpreted this timeless indulgence so that anyone can easily attempt it at home. Perhaps as soon as this Thursday?

Classic Pumpkin Pie

1 medium sugar pumpkin (about 3 pounds)
4 cups milk
3/4 cup dark brown sugar, more to taste
2 teaspoons salt
2 tablespoons ground cinnamon, more to taste
1 tablespoon ground ginger, more to taste
Grated zest of 1 lemon, optional
3 eggs, whisked to mix
2 10-inch pie shells
2 10-inch pie pans

To cook pumpkin: slice skin from top and bottom of the pumpkin. In a curving motion, cut remaining skin in segments from the sides, working from top to bottom. Cut flesh in half, scoop out and discard seeds and cut the flesh in chunks; they should weigh about 2 pounds. Put pumpkin in a saucepan with water to cover base of the pan. Add the lid and cook over medium heat, stirring often, so pumpkin steams until it can be crushed easily with a fork, 30-45 minutes. Crush it with a potato masher or puree in a food processor until smooth.

Chill the pie shells. Heat oven to 400 degrees and put a baking sheet low down on a shelf to heat. For filling, heat milk in a large saucepan. Stir in pumpkin puree and cook over medium heat, stirring constantly, so the mixture thickens slightly, about 20 minutes. Let cool to tepid, then stir in sugar, salt, cinnamon, ginger and lemon if using. Taste and adjust sweetness and spice. Stir in eggs.

Transfer filling to pie shells. Set pies on the heated baking sheet and bake in the oven 15 minutes. Lower heat to 350 degrees and continue baking until pies are firm but slightly wobbly in the center, 40 to 50 minutes more. Serve at room temperature.
Makes two 10-inch pies.

(SOURCE: Tribune Media Services)

Photography courtesy of the American Pie Council/JM Smucker Co

Published on November 24, 2009

Tags: Celebrating, Food, Heirlooms, Taste America's History