Ah, November. Families fend off the chilly breeze with warm mugs of apple cider and big scarves. November also means it’s time for Thanksgiving, which means gatherings galore.
Nothing spells out Thanksgiving dinner quite like desert. Let’s be honest, pies and cakes and coffees are major contenders for our attention at turkey dinner. With that in mind, we want to share our rendition of a Thanksgiving classic: Pumpkin Pie!
The year is 1651. Francois Pierre la Varenne, a French chef and author, writes a cookbook entitled Le Vrai Cuisinier Francois (The True French Cook).
In 1653, England publishes and translates the cookbook under the title of “The French Cook.” Within the pages of this translation is a recipe for what would become pumpkin pie. Take a look:
“Tourte of pumpkin – Boile it with good milk. Pass it through a straining pan very thick and mix it with sugar, butter, a little salt, and if you will, a few stamped almonds. Let all be very thin. Put it in your sheet of paste; bake it. After it is baked, besprinkle it with sugar (or cinnamon) and serve.”
That sure sounds like pumpkin pie to us. How do you think our recipe holds up to this piece of culinary history? If you choose to use our recipe in your baking this holiday, share the results with us on Facebook!
