Did you know that December 25th is celebrated as National Pumpkin Pie Day in the U.S.? But who needs a designated day to indulge in this holiday favorite? Here are a few more fascinating facts about this beloved pie.
Pumpkin pie has a rich history that dates back centuries. It’s believed to have originated from early American settlers who were introduced to pumpkin by Native Americans. Native Americans used pumpkins in various culinary ways, and early European settlers adapted these practices.
The pumpkin pie as we know it today evolved. During the early colonial period, a culinary tradition emerged where pumpkins were hollowed out, filled with milk, spices, and honey, and then baked in hot ashes. While primitive this practice laid the foundation for what would evolve into the beloved pumpkin pie we know today.
By the early 17th century, recipes resembling today’s pumpkin pie began appearing in English cookbooks. These recipes called for hollowing out the pumpkin, filling it with apples, spices, and sugar, then baking it.
As time passed, the pie evolved further. Colonists began using a crust similar to what we have in modern pies, and the pumpkin filling was refined to include ingredients like eggs, milk, and sweeteners.
Pumpkin pie became associated with Thanksgiving due to the plentiful harvest of pumpkins in the fall season. It eventually became a staple of the Thanksgiving meal, cementing its place in American culinary tradition.
Today, pumpkin pie remains a beloved dessert, especially during the autumn months and holiday season, cherished for its delicious blend of spices and comforting flavors. Below is a recipe to be enjoyed on the Big Green Egg.
Ingredients
- 1 (15 ounce) can pumpkin
- 1 (12 ounce) evaporated milk
- 2 large eggs
- ¾ cup sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1/8 tsp ground cardamom
- ½ tsp salt
- ½ tsp grated lemon zest
- 1 9-inch unbaked pie crust
Instructions
Set the EGG for indirect cooking with the convEGGtor at 425°F/218°C.Â
Mix together the sugar, cinnamon, ginger, nutmeg, cloves, cardamom, and lemon zest and set aside. In another large bowl, beat the eggs, then mix in the can of pumpkin and the sugar mixture; slowly add in the evaporated milk. Stir until everything is well combined.
Pour the mixture into the pie crust and place on the EGG. Cook for 15 minutes. After 15 minutes, close all the vents and cook another 35 to 40 minutes not letting the temperature drop below 350°F (if the temperature drops below 350°F open the top and bottom vents very slightly until the temperature gets above 350°F again) The pie is finished and ready to come off the EGG once a knife inserted 1 inch from crust comes out clean.