A Brief History of Pumpkin Pie
Before we get in to baking our scrumptious pumpkin pies, it’s worthwhile to note that the humble pumpkin has come a long way over time. The cultivation of pumpkins dates back to 5,500 BC in Central America, and pumpkins were one of the first foods the Europeans brought to the new world. They soon became among England’s favorite pie-making ingredients, pairing with spices and sweetened milk and sometimes being served without a crust. By around the 18th century, however, Thanksgiving had become an important American holiday, and traditional pumpkin pies as we know them today began to earn their place at the holiday table.
While pumpkin pie is often beloved for being an indulgent treat, pumpkin itself is actually extremely nutritious. Pumpkin is loaded with Vitamin A, C, and E, as well as magnesium and iron. Vitamin A is essential for healthy vision, and Vitamin E is an antioxidant that is required for the proper function of many organs in the body. Magnesium acts to regulate blood pressure, and iron is essential for hemoglobin formation. So while we may not be able to get away with eating pie every day (we wish!) the actual pumpkin found in this Thanksgiving dessert does offer up a few hidden health benefits.
How to Make Pumpkin Pie from Scratch
To make your pumpkin pie, you’ll just need a few simple ingredients and tools. You’ll also need to make sure the pie has at least 2 hours of cooling time before serving—a nice excuse to make this ahead of time!
What you’ll need:
- Ingredients for Pumpkin Pie
- Small bowl
- Pie pan
- Large bowl
- Wire whisk
1. Pour flour, oil and ½ teaspoon salt into a bowl and mix with a fork.
2. Add 1 teaspoon of ice water at a time, tossing with a fork until all the water is absorbed. This dough will be your pastry filling.
3. Shape dough into a ball and press into the pan—filling the bottom and sides. Meanwhile, in a large bowl, beat eggs with a wire whisk or hand beater. Beat in ½ cup sugar, cinnamon, ½ teaspoon salt, ginger, cloves, pumpkin and milk. This will be your pie filling.
4. Place the pastry-lined pie pan in the oven. Pour filling into the shell. Bake for 15 minutes at 425°F; then bake for 45 minutes at 350°F.
5. Insert knife—it should come out clean when the pie is done. Let cool for about 2 hours.