With every Thanksgiving season, pumpkin pie has traditionally been served as part of the Thanksgiving feast for hundreds of years. Northeastern Native American tribes grew squash and pumpkins and taught the first settlers the many uses for pumpkin which, 50 years after the first Thanksgiving in America, pumpkin pie was developed.
It was not until 1796 that pumpkin puddings which are similar to present day pumpkin pies were published in an American Cookbook titled, American cookery by an American orphan, written by Amelia Simmons was published.
If you would like to try out your culinary skills and impress your friends, a bakery-worthy pumpkin pie can be made with five easy-to-find ingredients.
1 16 oz can pumpkin puree
Pie Crust: (store-bought crust).
1 can of sweetened condensed milk
1 teaspoon of all spice or cloves
1. Mix up the filling and pour it into the pie crust.
2. Bake at 425 degrees for 15 minutes and then at 350 degrees until the filling is set (approximately
another 40-45 minutes).
After baking, insert a knife into the pie about an inch away from the crust. If the knife comes out clean, the filling is set and it’s ready to remove from the oven.
A scoop of vanilla ice cream or a dollop of cool whip pairs nicely with pumpkin pie when you are ready to serve it.
Pumpkin pie can be stored for up to 5 days in the refrigerator and covered with storage wrap.
Source: Terrell, E. (2017). A brief history of pumpkin pie in America. https://blogs.loc.gov/inside_adams/2017/11/a-brief-history-of-pumpkin-pie-in-america/
Image Description: A pumpkin pie with a slice cut and plated in front of it.