A Fall Favorite
Happy November everyone! November is one of my favorite months of the year. Not only is it my birth month, but in SoCal the weather finally starts to cool and it feels like fall. I also typically have the Society for Neuroscience conference around this time, and I love going to that! It’s great to present my research and chat with people about cutting edge topics in neuroscience. Also, Thanksgiving is a holiday that Minhan and I always celebrate at our home, which makes it easily my favorite holiday. Typically it’s only the two of us, but this year we might have one of our little sisters come to celebrate with us. And we have Peanut, of course! One of Minhan’s favorite desserts is pumpkin pie, and this year I’ve developed a reduced guilt version of this Thanksgiving staple.
The reason it’s reduced guilt is because the recipe does not have any refined sugar or cream. Instead, I use maple syrup as it adds both a more natural sweetness and a deeper flavor to the filling. I’ve written a little on the health benefits of maple syrup, including references, in a previous post.
Making the Filling and Crust
I love pumpkin flavor, and this filling really kicks you in the teeth with pumpkin. The addition of pumpkin pie spice and nutmeg accentuates the flavor. I’ve tried baking pumpkin pie with freshly roasted and cored pumpkin and have found that canned pumpkin gives better texture and flavor. As you’re combining the filling ingredients, minus the eggs, in a sauce pot over medium heat, I highly suggest stirring continuously. Otherwise it will start to bubble and can hurt if it gets on your skin (personal experience)! After letting the mixture cool, add the eggs and mix thoroughly.
The crust is very simple: gingersnap cookies, ground ginger, maple syrup, and an egg white. I grew up eating ginger in a lot of dishes: soups, stir fries, desserts – you name it! I used to make this crust with some graham crackers, but felt that the ginger flavor became subdued. So I axed that and added ground ginger to really spice up the flavor!
Prebaking the crust prevents a soggy bottom in the pie. No need to blind bake – just use a fork to poke some holes in the prebaked crust if you see it bubbling.
The Bake
Pour the filling into the prebaked crust and jiggle it until the top is smooth. Now it’s ready for the bake! I like to bake the pie on a cookie sheet because it makes it easy for me to take out of the oven later.
Patience is Key!
When the pumpkin pie comes out of the oven, don’t eat it right away! I know it might take a lot of restraint, but you should wait to dig in. After the pie cools, loosely cover it (I just use an upside-down plate) and leave it in the fridge overnight. The flavors will continue to develop, and it will taste a lot better the next day. Your taste buds will thank you.
Materials:
Crust:
- 1 tbsp ground ginger
- 1 tbsp maple syrup
Filling:
- 2 tbsp maple syrup
Methods
- Preheat the oven to 350°F.
- I know it’s hard, but once cool, cover the pie loosely and put it in the fridge overnight before enjoying it. The flavors will continue to develop!
A Bit of History of the Pumpkin Pie
Pumpkins originated in 5500BC in Central America. They were one of the first foods brought back to Europe by explorers. The name “pumpkin” comes from the Greek “pepon”, meaning “large melon”. The French changed it to “pompon”, and the English changed it to “pumpion”. A couple of cookbooks published in 1670-1671 described pumpion pies, which were often baked with apples or raisins. In 1796, the American cookbook “American Cookery” by Amelia Simmons contained recipes for “pompkin” pudding baked in a crust, which is similar to present-day pumpkin pies.
From 1620-1692, the pilgrims who sailed across the Atlantic in the Mayflower settled in the Plimoth Plantation. The Wampanoag Native People grew pumpkins and routinely used them in their cooking. Historians believe that the settlers were not that impressed with the roasting and boiling of pumpkin until they had to survive their first harsh winter. After half of the settlers died from scurvy and exposure to the cold environment, the Wampanoag brought pumpkins to them.
By the early 18th century, pumpkin pie became a staple in Thanksgiving celebrations. It was so important that in 1705 when there wasn’t enough molasses to make the pies, the Connecticut town of Colchester actually postponed their Thanksgiving for a week!
Slavery and the Civil War
Believe it or not, pumpkin pie played a role in American politics. In the mid-19th century, Sarah Hale was an abolitionist who was a huge advocate for making Thanksgiving a national holiday. In her antislavery novel “Northwood”, she featured pumpkin pie occupying most of the table. Another Abolitionist, Lydia Child, ended a poem with “Hurra for the pumpkin pie!”. So in 1863 when Abraham Lincoln proclaimed Thanksgiving a national holiday, it should come as no surprise that the Confederacy took exception to the perceived imposition of Yankee traditions to the South.
After the Civil War, Thanksgiving extended its reach. The first canned form of pumpkin came from Libby’s in 1929. This canned form eliminated the need to harvest and roast pumpkins to make the pie.
With such a rich history, it’s no wonder that pumpkin pie has endured the test of time and is one of the most popular dishes to make during Thanksgiving!
As usual, comments, conversations, feedback, and messages are always welcome!
Look yummy😋😋
It is! I’m making it tonight for tomorrow’s meal.