National Pumpkin Pie Day is a celebration of the humble pumpkin pie, which is a popular American dessert. Pumpkin pie is a classic North American sweet dessert. It is eaten in the autumn and early winter, particularly for Christmas and Thanksgiving. These two holidays are when Americans eat the most pumpkin pies.

While many people think of pumpkin as being used in savory dishes like soups and pasta, it can also be used to make delicious desserts. National Pumpkin Pie Day is a result of this!

History of National Pumpkin Pie Day

The pumpkin is a symbol of harvest and has been used as a Halloween decoration, including jack-o’-lanterns and other fall decorations. The pumpkin is more than just a carving tool. There are many ways to use the pumpkin in recipes. It is actually quite nutritious, although it can be a little bit more so if you add sugar.

This pie is made with a pumpkin-based custard. It can be any color you like, from orange to brown. It is baked in one pastry shell and doesn’t usually have a top crust. Pumpkin pie is usually flavored with cinnamon, cloves, ginger, and cloves. This combination is what is known as “pumpkin spice”, which is the origin of the popular coffee drink.

Pumpkin pie filling can be canned or made with pumpkin pie filling (spices and all), but it can also be made using fresh pumpkin. Pumpkin pie is only available in select grocery stores and bakeries in the USA. However, it may be possible to find it all year round in certain places.

Although the history of pumpkin pie is not clear, it seems that its roots date back to approximately 400 years. This happened in the early 1600s when New World settlers may have made some kind of pie with the gourds. They probably didn’t have crusts, and they were likely not as sweet as today. However, they may have been flavoured with honey or other spices.

Although the Americans claim that this pie is their tradition, a French and English cookbook dating back to the late 1600s contains a recipe for pumpkin pie with a crust. Another hundred years passed before we were able to recognize pumpkin pie as it is today in Amelia Simmons’ American Cookery by an American Orphan.

Now, anyone can celebrate National Pumpkin Pie Day anywhere in the world.

How to Celebrate National Pumpkin Pie Day

This day is wonderful because it coincides perfectly with Christmas Day which many people celebrate around the globe. These are some other ideas for National Pumpkin Pie Day.

Pumpkin pies are available in many grocery stores and bakeries across the US, as well as other countries around the globe. It’s a very popular holiday so it may be worth ordering pumpkin pies in advance from your favorite bakery to ensure they are available for the occasion. Pumpkin pie can be enjoyed with whipped cream, or with a scoop of icecream on top.

Are you interested in a Guinness World Record? The title of World’s Largest Pumpkin Pie might be up for grabs. The New Bremen Pumpkinfest, Ohio set the current record in 2010. It had almost 2800 eggs and more than 1200 lbs of canned pumpkin. There was also 14 lbs of cinnamon. The result was a 20-foot diameter pie that weighed in at almost 3700 pounds. That’s a Pumpkin Pie!

Pumpkin pie is delicious and easy to make if you know your way around the kitchen. You can make one at home to celebrate the occasion.

Pumpkin:

Filling:

To roast the pumpkin, heat the oven to 350 degrees F.

Take the stem off the pumpkin and scoop out the insides. The pumpkin can be cut in half. Place the pieces cut side down on a baking sheet covered with aluminum foil. Apply canola oil to the skin. Bake for about an hour. Allow to cool.

Make a simple pie crust while the pumpkin is still cooking. Combine the flour, salt and sugar in a large bowl. Mix in the butter. Use a fork to combine the ingredients until it becomes crumbly. Use a fork to mix in the cold water (from 4 to 5 tablespoons) until the flour becomes moistened. Divide the dough into two equal parts, form each one into a ball, and then flatten it. Place one ball in plastic wrap, and cover it with plastic wrap.

On a lightly floured surface, roll out the dough ball to a 12-inch circle. Transfer to a 9-inch-diameter glass pie dish. Fold overhangs under and crimp decoratively. Use a fork to pierce the dough. Allow to cool in the fridge for 15 minutes.

Cover the crust with foil and fill it with dried beans or pie weights. Bake for 12 minutes. Take out the foil and beans. Reduce oven temperature to 350°F.

Make the filling by removing the pulp from the roasted pumpkin. Puree the mixture in a food processor until smooth. You should have approximately 4 cups. Combine the cream, cream, cornstarch and molasses with the cinnamon, ginger, salt, and eggs.

Bake the filling in the crust for about an hour. Cool the pie on a rack for 30 minutes. Serve chilled or at room temperature

Recipe by Nancy Fuller