A Pumpkin Pie Story

Pumpkins and Thanksgiving are the perfect autumn combination. These interesting vegetables are traditional favorites for pumpkin pies. As you sit down for your traditional Thanksgiving dinner, remember that the pie you are eating has a rich and interesting history. Prior to the time Christopher Columbus sailed to America, pumpkins and squash were unknown to Europeans. That was not as serious as it might seem because there was no Thanksgiving that required pumpkin pie for dessert. Nevertheless, these nutritious and tasty vegetables were not available until they were discovered being grown by Native American. They were in common use by the time the Mayflower landed. Whole pumpkins and squash were dropped into the ashes of the fire. After baking they were split open and served coated with animal fat and maple syrup or honey. Early pies were variations on this idea. The top was sliced off the pumpkin and the seeds removed. Apples, spices, sugar and milk were added and the top was replaced. The whole concoction was then baked whole in the fire. Proper pumpkin pie recipes did not appear until much later when pumpion-pye'' became a traditional dessert. These vegetables were prized for their prolific production. Paul Dudley got his moment of glory from being a bit clumsy. In 1669 he dropped a pumpkin in his pasture and the next year harvested 260 more. This feat was recorded for history and points out how well the pumpkins reproduce. Pumpkins served as a valuable food but were not initially used as pies. The flesh was roasted and eaten much like squash is served today. Seeds added another tasty and nutritious treat as they were high in oil. They were a concentrated source of energy and stored for the winter months when food was scarce. Despite the popularity of these vegetables in the colonies, they did not catch on in Europe until much later. They were not eaten until the 19th century except by hungry European livestock that would eat almost anything. Pumpkin pie was not the only treat. Soups and stews were cooked in pumpkin shells and pumpkin bread and pancakes as well as pumpkin molasses added to the culinary wonder of this lowly vegetable. Pumpkin chips predated the famous potato chips and the more adventurous even brewed a pumpkin beer. Pumpkins were much more than just food. The Indians used seeds for worm expellants and ate quantities of the flesh for snakebite. Pulverized seed treated bladder troubles, and ground stems were cures forfemale ills.'' Pumpkins grown commercially to make pie filling do not look like the traditional jack-o'-lantern favorites. The Libby Co. grows more than 85 percent of these vegetables used as canned pumpkin in America today. Their prized variety is Libby Select No. 12. If you didn't see that in your seed catalog, don't be surprised. The seeds are not for sale and are closely-held proprietary rights of the Libby Co. All of the pumpkins grown for Libby are produced in two areas - northern California and Illinois. Farmers there grow thousands of acres to supply the principal ingredient for this favorite dessert. The mature fruits have an hourglass shape and are often green in color. The thick, mellow flesh is a rich golden color and produces the tasty filling for our Thanksgiving pie. Growing your own pie filling is not difficult. Many pumpkin varieties make acceptable filling. Small Sugar, New England Pie, Connecticut Field and Howden are good varieties. Give them plenty of room, as the large plants spread. Most varieties of winter squashes also make good pies. Those with dry flesh are the easiest to use. These tasty vegetables are truly worth giving thanks for as you enjoy your traditional feast. Larry A. Sagers Regional Horticulturist Utah State University Extension Service Thanksgiving Point Office