The quintessential pumkin pie seems an indigenous North American food already being closed to English colonists. Colonial countries planted pumpkin from their earliest years in the New World, and the pumpkin pie recipes introduced in England cookbooks from the 1600s.
Until the early 1800s, in Thanksgiving party, the dessert still is an element which would be to exclude but in the ends of century, pumpkin pies became closed associated on Thanksgiving table. And in 1869, the (Hartford) Connecticut Courant referred to pumkin pie, roasted turkey, as the â€œinevitableâ€ Thanksgiving dishes.
A classic pumkin pie
In modern recipes, the pumkin pie usually is seasoned pie crust pureed pumpkin, condensed milk, nutmeg, clove, ginger, cinnamon, eggs, and sugarâ€¦. But these recipes couldnâ€™t bake taste of fresh pumkin.
So I decide to find out and introduce the classic pumkin pie or called â€œold fashionâ€ pumkin pie.
One more thing to discuss, there is puree pumkin or pumkin in can.
Compare two slices of pumkin pie baked by puree and can, this shows that comfort couldnâ€™tÂ madeÂ a rich flavor and also fresh pumkin is the best healthy for your kids and family.
To make pumkin puree
You should cut a medium-small sugar pumpkin in half. Scrape out all of seeds and discard clearly the inside core Â (The seeds should be reserved to toast). Line a baking sheet with Silpat or foil. Place two parts of pumkin preapared down on the lined baking sheet and bake at 350Â°F within an hour to an hour and a half, Â until a fork can easily pierce them. Remove from oven, let cool, scoop out the pulp. Or you can cut baked pumpkin into sections and steam in a saucepan with a couple inches of water at the bottom, until soft. If you want the purÃ©e to be extra smooth, press the puree in a food mill.