What is a traditional Thanksgiving dinner without a healthy serving of pumpkin pie? This classic dessert is so aligned with holidays that you may even think the pilgrims feasted on slices of this treat during the first Thanksgiving. Although pumpkins were present when the pilgrims and natives dined together in 1621, their preparation of this squash is much different that how we’ll serve it next week.

Most scholars agree that pumpkins originated in South America more than 7,000 years ago. Over time a variety of squashes, including pumpkin, became native to the New England area. Native Americans of the region most likely prepared pumpkin in slices and roasted it directly on hot coals.

The English pilgrims brought some pumpkin recipes with them on the Mayflower, and although their cooking technique created a dish sweeter than the native recipe, it is still not the pumpkin pie we look forward to after a Thanksgiving feast. The pilgrims’ recipe was a makeshift pumpkin pudding—the pumpkin was hollowed and filled with milk, honey and spices before baking in hot ashes.

Recipes that resemble pumpkin pie as we know it didn’t develop until the 1650s in France. Famed 17th century chef Francois Pierre la Varenne developed a recipe for a “pompion” torte, complete with a pastry crust. English recipes decades later followed la Varenne’s example, but also included a variety of dried fruits, currants and nuts in the pumpkin filling. Nearly 150 years after the first pumpkin pie recipe was developed in France a dessert dish strikingly similar to modern pumpkin pie was created in 1796 in the United States.

Here’s a recipe from the inimitable poet and filmmaker, Christina Conrad (check her out at http://www.conradxposure.com


Prep Time: 50 minutes
Total Time: 50 minutes
Yield: Makes 8 Servings


  • 1 1/4 cups pumpkin puree, canned or fresh
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • pinch nutmeg
  • 1 teaspoon all-purpose flour
  • 2 eggs, lightly beaten
  • 1 cup evaporated milk, undiluted
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1 unbaked pastry shell (9-inch)
  • whipped cream or whipped topping, for garnish


Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set. Serve this delicious pumpkin pie with a dollop of whipped cream and a sprinkle of cinnamon sugar!


About stonekingseminars

Poet, screenwriter, producer, mentor
This entry was posted in Recipes. Bookmark the permalink.

One Response to HELLO PUMPKIN PIE!

  1. Pingback: Day 17: Write an instruction manual on how to bake a pumpkin pie. | artsygal13

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s