Now that we're smack dab in the middle of the fall, New England's best time of year (as we noted in one of our summer posts), it's time to talk about one of the seasonal pies for which New England is best known—pumpkin pie. But the pumpkin pie we have in mind isn't your mother's pumpkin pie. Far from it. That pie—a pumpkin custard, gently spiced with cinnamon, nutmeg, and a bit of ginger and allspice, and baked in a crust—didn’t come into existence until the late eighteenth century. A century and a half before that, the early settlers of New England weren't all that keen on pumpkins, or the pies that could be made from them. According to the region's first historian, writing in the 1650s, people ate "Pumpkin Pies" only because they had to, because pumpkins (like corn, another unfamiliar food) grew like weeds in the strange new world in which they found themselves. They came up with ways to cook pumpkins (and corn) so that they could survive, not so that they could enjoy what they were eating.
But their compatriots in England didn't feel the same way. To them, sitting pretty and comfortable back home, pumpkins were intriguing in their novelty, not displeasing. Read More
Cooking (and Contemplating) New England
Not Your Mother's Pumpkin Pie: "To Make a Pumpion Pye," from The Complete Cook (1658)
October 23, 2012
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