Tradition Pumpkin Pie is very popular in the United States and Canada. In other parts of the world it is rarely served. It is most popular during the Thanksgiving holiday. Every Thanksgiving season, families gather around the table and celebrate a meal together. Pumpkin pie, the hallmark of Thanksgiving, has been stealing the show for hundreds of years. Traditional Pumpkin Pie is always perfect to serve for your family’s Thanksgiving dinner? Do not forget to top off your slice with a large dollop of whipped cream!
Early American settlers of Plimoth Plantation (1620-1692), the first permanent European settlement in southern New England, might have made pumpkin pies (of sorts) by making stewed pumpkins or by filling a hollowed out shell with milk, honey and spices, and then baking it in hot ashes. Learn more about the History of Pumpkin Pie.
An actual present-day pumpkin pie with crust is a myth, as ovens to bake pies were not available in the colony at that stage.
Pastry for 9-inch one crust pie 3/4 cup granulated sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 eggs, beaten 1 (15-ounce) can solid-packed pumpkin 1 (12-fluid ounce) can evaporated milk Sweetened whipped cream (optional)
Preheat oven to 400 degrees F. Position oven rack in the center of your oven.
Prepare pie pastry.
In a large bowl, combine sugar, salt, cinnamon, ginger, and cloves; blend in beaten eggs at low speed of your mixer. Add pumpkin and evaporated milk; blend at high speed of your mixer until smooth.
Pour pumpkin mixture into the pastry-line pie plate. NOTE: To prevent spills, place pie plate on a wire rack or on the open oven door when filling with pumpkin mixture.
Bake 10 minutes; reduce oven temperature to 300 degrees F. and bake approximately 20 to 35 minutes longer or until the internal temperature registers approximately 175 degrees F. on your cooking thermometer.
Remember that the pie continues to cook after it is removed from the oven. Do not over bake! The center of the pie should be set but still wobbly; residual heat will finish the job.
Remove from oven and let cool on a wire cooling rack before cutting and serving.
Source: I slightly adapted this recipe from the 1960’s Betty Crocker cookbook. I learned to cook from this cookbook.
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