Alan’s TTIM Stories #42

Autumn: a chill in the air, leaves turn to a beautiful red and gold, football appears on every electronic device, and every imaginable food tastes of pumpkin spice.

What do we know about this phenomenon? The name pumpkin comes from the Greek “pepon” – large melon. Origins are traced to North America. Spices associated with pumpkin pie date back to the 1600’s and the Dutch East India Company importing cinnamon, ginger, nutmeg, cloves and allspice from Southeast Asian Islands.

A specific pie recipe is found in a 1798 reprint of Amelia Simmons’ cookbook “American Cookery” according to an article “The Surprising History of Pumpkin Spice” in Food & Wine by Nina Friend – 8/24/2021.  

Maryland’s McCormick & Company produced a Pumpkin Pie Spice blend in 1934.

The origin of Pumpkin Spice Latte cannot be directly credited to Starbucks. The popularity of the seasonal beverage can be attributed to the company through aggressive marketing.

Extensive research, reviewing many recipes led me to a list of common ingredients. For a special kick, I used a suggested amount of bourbon.

• 1 can pumpkin puree (15 once); or 2 cups of mashed cooked pumpkin; or 1 pound sweet potatoes
• 1 can sweetened condensed milk (14 ounce)
  • Substitutes include heavy whipping cream and brown sugar or can of cream of coconut
• 2 large eggs
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1/8 teaspoon allspice
• 3 tablespoons bourbon
  *one recipe suggests a pinch of freshly ground pepper

Whisk all the stuff listed above, pour in crust.

Speaking of the crust….
Purchasing a ready-made crust will work.
If you’re interested in a crust from scratch,
here’s an easy recipe:
1 ½ cups of all-purpose flour
1 stick of butter
½ teaspoon of salt
½ cup of cold water
1 tablespoon of honey (optional)

• Whisk flour and salt
• Add butter – cut into pieces
• Mix in cold water to hold ingredients together
• Some recipes call for refrigeration for at least an hour
• Roll out into a thin layer to fit a 9-inch pie pan
• Pinch the dough along the edge of the pan
• Add pumpkin

For a special flourish, add an arrangement of whole walnuts around the edge next to the crust.

Bake for 15 minutes at 450℉
Then 30 minutes at 350℉

Serve with ice cream or whipped cream.

Wishing everyone a pleasant and delicious autumn! Remember the holidays are a time for family, friends, giving, kindness, and promoting peace.

Sources:
Live Well Bake Often
Allrecipes.com
Tastes Better from Scratch.com
Food & Wine
The Cookful.com
Inspired Taste.net
Sally’s Baking Recipes
Farmhouse on Boone.com
Natashas’s Kitchen

Follow  announcements of Alan’s TTIM Stories at Facebook.com/alan.vandervoort or Instagram & Treads vandervoort_author, with all available posts at www.alanvandervoort.com. Novels by the author include: Sandhills – A Novel and Key Largo Summer, found at Booklocker.com and other online booksellers.