People have been crazy about pumpkins for centuries. We know that some form of pumpkin was served at the first Thanksgiving, but the folks in the colonies had more than just a passing fancy for pumpkins.
by Allen Burris
In 1705, Colchester, Connecticut, postponed Thanksgiving due to a shortage of molasses, which it needed for pumpkin pies. I would propose that it was more than just a missing flavorful pie that stopped Thanksgiving. Maybe it was the memories and traditions the pies represented. Today, most folks open a can of pumpkin for their pies, and, while flavorful, it is not memorable. Making pumpkin pies from scratch is fun and a great way to make memories. You get to gut a pumpkin and then mash it up. What kid or kid at heart would not enjoy that? This year, you could make a canned-pumpkin pie, or you could make memories. Who knows? Maybe next year Thanksgiving will be called off until you fix your pumpkin pie. Now you know whatcha cookin’.
- 5-6 lb. pumpkin (either a “sugar pumpkin”,
- “pie pumpkin” or a white “Lumina pumpkin”
- are the best types for baking; avoid the big
- carving pumpkins.)
- 12 fluid ounces evaporated milk
- 1½ C packed brown sugar
- ½ C heavy whipping cream
- 1 Tbsp olive oil
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg (optional)
- ½ tsp salt
- 3 large eggs
Today, most folks open a can of pumpkin for their pies, and, while flavorful, it is not memorable. Making pumpkin pies from scratch is fun and a great way to make memories.Allen Burris
- Preheat the oven to 375°F. Remove the pumpkin stem and scrape out the insides, just as if you were going to carve it. Cut the pumpkin in half, brush the halves with olive oil and place them skin side up on a baking sheet lined with parchment paper. Bake for approximately one hour, until you can easily pierce the skin with a fork.
- Reduce the oven temperature to 350°F. Let the pumpkin cool for 10 minutes, then scoop out all of the pulp and puree it in a food processor. Take four cups and thoroughly mix it with the above ingredients. Pour into a nine-inch piecrust and bake for about one hour, until the center is set.