With pumpkin itself having its original roots in North America it is no wonder that this delectable vegetable has become a staple of the American diet, especially in the fall due to its typical harvest time. Its also no surprise that the American Indian use of pumpkin was widespread.
"Among vegetables, the Northeastern Indians made particularly lavish use of squash, even more than other American Indians, and especially of pumpkin. Both squash and pumpkin were baked, usually by being placed whole in the ashes or embers of a dying fire (in the case of squash, the acorn and butternut varieties were preferred) and they were moistened afterwards with some form of animal fat, or maple syrup, or honey; and both were also made into soup." --- Root & Rochemont, Eating in American: A History (1976), 41.
Learning from the Indians, the American colonists used the pumpkin as much as possible for the fall season. Even our founding fathers enjoyed the great pumpkin pie based from this recipe by Abagail Adams, wife to John Adams our 2nd President of the United States. I hope you all have the opportunity at some point this fall season to enjoy this delicious dessert with friends and family if you have not already.
--- Abagail Adams Pumpkin Pie Recipe ---
* 1 1/2 cups pumpkin
* 3/4 cup brown sugar, firmly packed
* 1/2 teaspoon fresh ginger root, grated
* 1 teaspoon freshly grated nutmeg
* 1/2 teaspoon salt
* 1 cup heavy cream
* 3/4 cup milk
* 1/4 cup dark rum, or brandy
* 3 eggs, lightly beaten
* Whipped cream
* 10-inch pie shell, unbaked
Mix all ingredients together and our into the prepared pastry shell. Bake at 425 degrees F. For 10 minutes. Reduce heat to 350 degrees F. And bake for 40 minutes more, or until a knife inserted in center comes out clean. Garnish with pecans and whipped cream flavoured with rum or brandy. --- www.foodtimeline.org