Traditions and Histories

Day 31:

Happy Halloween Everyone! By now the ghosts and goblins have hopefully all turned in for the evening. Was your costume good enough to confuse and ward off the evil spirits that roamed the Earth? I think I am safe.

I’d like to take this time to thank the Celts for the celebration of Samhain, the end of the Harvest and the beginning of Winter. I’d also like to thank the Christians who converted Samhain into Hallowmas, All Hallows’ Eve, All Saints’ Day and All Souls’ Day. Finally I’d like to thank the Scottish and Irish immigrants of the late 19th and early 20th century that brought us Guising which eventually turned into Trick or Treating.

That’s a lot of thanks. This is Halloween, not Thanksgiving. But our final entry in this 31 Days of Pumpkins is a Thanksgiving tradition: Pumpkin Pie. Sure our Pumpkin Macaroni and Cheese was excellent. And who doesn’t love a nice Pumpkin Ale after a day of raking leaves? And our different Pumpkin Curries were interesting and pretty good too. But come one. These aren’t traditions. These aren’t what you think of when you think about eating pumpkins. These aren’t the recipes that are so intrinsically Fall that they are hard-wired into our Holiday Traditions. No, Pumpkin Pie is. After all it was the Pilgrims at the first Thanksgiving in 1621 who turned to the Wampanoag Indians and said “Great Meal, now what’s for dessert.” And thus the greatest pie was created! (Please note, this might not be true. It may have been created in England in the 17th Century after pumpkins were introduced. The first English pumpkin pie recipes are from this time. It isn’t until the early 19th century that an American Pumpkin Pie Recipe is found)*
But you didn’t come here for my Thanks or some pseudo-History. You came here for a recipe. So I give you:
The Best Ever Pumpkin Pie
How do I know it’s the best ever? Well, I got it from our Pumpkin Lover’s Cookbook from Golden West Publishers, and they have a reputation to uphold. Maybe. They also provide the Foolproof Pie Crust that I used today. We can vouch for this pie crust because we have been using for years and it is excellent. Let’s start there:
  • 2 cups of unbleached flour
  • 1 tsp salt
  • 2/3 cup plus 2 Tbsp of melted margarine
  • 1 tbsp. cider vinegar
  • 1/3 cup of cold water


Mix dry ingredients, cut in melted margarine. Mix vinegar and cold water, add to flour mixture tossing and stirring as you add. Stir vigorously with fork until mixture holds together well, hen form into ball. Roll out between wax paper sheets. Roll into ungreased pie pan. Chill (The crust, you still have to make the pie)

an empty shell

an empty shell

Now for the pie:


  • 3/4 cup sugar
  • 1/2 tsp salt
  • 2-3 tsp pumpkin spice (as we may have mentioned before, we don’t have pumpkin spice so I cheated and used the spice list from another pumpkin pie recipe: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/2 tsp cloves)
  • 3 eggs
  • 2 cups canned pumpkin or pumpkin puree
  • 2 cups milk


In a bowl, blend together Sugar, salt and spices. Ina separate bowl, beat eggs and add the pumpkin. Add sugar and spice mixture to egg and pumpkin mixture, mix well. Gradually add milk. Pour into pie crust.



Bake in preheated 450 degree oven for 10 minutes. Drop heat to 350 and continue baking for 40 minutes or until done. (Mine took about 55 minutes) Cool completely and serve with whipped cream. You have to eat Pumpkin PIe with whipped cream.



Tomorrow we get the results as it is still cooling now, and we don’t have any whipped cream. It looks and smells great.
*Most of he history was pulled from a Mental Floss article and Wikipedia, or made up along the way.
31 Days! We did it!
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