PUMPKIN PIE and PIE CRUST Aunt Ethel's Recipe

🥧 Pumpkin Pie — A Taste of Early America

🌽 Historical Origins

Indigenous Roots (Pre-Colonial North America)
Long before European settlers arrived, Native Americans cultivated pumpkins and other squashes as part of the “Three Sisters” crops — corn, beans, and squash. Pumpkins were roasted, stewed, and even baked whole in hot ashes. Their natural sweetness made them ideal for early forms of custards and puddings without refined sugar.

Colonial Adaptation (1600s–1700s)
When the Pilgrims and other settlers arrived, Native Americans introduced them to pumpkins as a reliable, versatile food source. Early colonial “pumpkin pie” bore little resemblance to today’s version — it was often a hollowed-out pumpkin filled with milk, honey, and spices, baked over hot embers until soft. The mixture was scooped out and served warm, offering the comforting flavors that would later define the dish.

Early American Cookbooks (1790s)
The first printed record of pumpkin pie appeared in American Cookery (1796) by Amelia Simmons, the first American-authored and -published cookbook. Simmons’ recipe for “Pumpkin Pudding” called for baked crusts and a spiced pumpkin custard — remarkably similar to the pies we enjoy today. Her recipe represented a distinctly American evolution of the English “pompion” pies of the 1600s.

🎃 Symbol of Autumn and Thanksgiving

By the mid-19th century, pumpkin pie had become a staple of American holiday celebrations. When Thanksgiving was declared a national holiday in 1863 by Abraham Lincoln, pumpkin pie was already firmly established as a symbol of harvest, gratitude, and home. Its aroma of cinnamon, nutmeg, and cloves continues to define the season.

🧑🍳 Classic Pumpkin Pie Recipe

Preparation Time: 90 minutes
Serves: 6 to 8
Equipment:

• 10-inch Juice-Saver Pie Pan
• Mixing bowls
• Kitchen machine or rotary food cutter
• Measuring cups and spoons

Ingredients

Filling:

• ½ cup granulated sugar
• ¼ cup brown sugar
• ½ teaspoon ground cinnamon
• 1 teaspoon freshly grated ginger (or ½ teaspoon ground)
• ¼ teaspoon ground cloves
• 2 eggs + 1 egg yolk
• 2 cups cooked pumpkin (prepared the waterless way) or one 15 oz can pure pumpkin (not pie filling)
• 1 cup evaporated milk
• ½ cup coconut milk

Pie Shell:

• 1¾ cups sifted all-purpose flour
• ¼ cup brown sugar
• ½ teaspoon cinnamon
• ½ cup cold unsalted butter (8 tablespoons)

Instructions

1. Preheat Oven to 425°F (218°C).
2. Mix Dry Ingredients: In a small bowl, combine sugars, cinnamon, ginger, and cloves.
3. Prepare Filling: In a large bowl, beat the eggs and yolk. Stir in the pumpkin and spice mixture. Gradually whisk in evaporated milk and coconut milk until smooth.
4. Pour & Bake: Pour mixture into the prepared pie shell. Bake at 425°F for 15 minutes, then reduce oven to 350°F and continue baking 40–50 minutes, or until a knife inserted near the center comes out clean.
5. Cool: Place on a wire rack for 2 hours before serving. Top with fresh whipped cream if desired.

🥧 Pie Shell Preparation

1. Combine flour, brown sugar, cinnamon, and cold butter in a mixing bowl.
2. Cut butter into flour mixture until coarse crumbs form.
3. Roll dough into a circle and fit into a 10-inch buttered Juice-Saver Pie Pan.
4. Bake at 375°F for 20 minutes.
5. To prevent bubbling, use pie weights or dried beans.
6. Cool before adding filling.

🧠 Culinary Notes & References

• Flavor Evolution: Early pumpkin pies used molasses or honey instead of sugar. The blend of evaporated milk and coconut milk gives modern richness with a lighter finish.
• Health Craft Waterless Method: Cooking fresh pumpkin without water preserves beta-carotene, fiber, and natural sweetness — enhancing both flavor and nutrition.
• Historical Source: Amelia Simmons, American Cookery, 1796 — “Pompkin Pudding,” the first American pumpkin pie recipe.