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Rediscovering Historical Pumpkin Pie: A Taste of 1670
When one thinks of pumpkin pie, visions of smooth custard filling spiced with nutmeg and cinnamon often come to mind, especially during the Thanksgiving season. However, exploring the culinary traditions of the past reveals that this beloved dessert has undergone significant transformations since its inception.
The Origin of "Pumpion"
In 1670, the term "pumpion" was used to describe what we now refer to as pumpkin. This linguistic distinction highlights the evolution of language alongside culinary practices. The recipe in question, derived from Hannah Woolley's "The Queen-Like Closet," offers a glimpse into an era where flavor profiles and preparation techniques were markedly different from those we enjoy today.
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A Distinctive Recipe
The preparation of pumpkin pie in the late 17th century deviates from the familiar method of using a mashed pumpkin filling. Woolley's recipe calls for slices of pumpkin, which are dipped in a mixture of eggs infused with savory herbs like rosemary, parsley, and thyme. This unique approach adds a layer of complexity to the dish, moving away from the sweetness that modern recipes typically embrace.
The Cooking Process
Once the pumpkin slices are prepared, they are fried in hot oil, creating a crispy texture that contrasts with the soft, buttery components of the pie.
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The filling is further enriched by the inclusion of butter, raisins, dried currants, sugar, and even a splash of cream cherry, blending sweet and savory flavors in a way that many contemporary palates may find intriguing, yet unusual.
Layering Flavors
The construction of the pie continues with a layer of apples placed at the bottom, providing a tart foundation that enhances the overall flavor profile. On top, the fried pumpkin slices are arranged before the pie is baked until it reaches a bubbling, golden perfection.
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To finish, fresh butter is scattered on top, allowing it to melt into the warm pie, enriching every bite with a rich, creamy textural element. This method ensures that each portion delivers a complex mixture of pumpkin, apple, and a hint of herbs, showcasing the diverse palette of flavors that characterized the era’s cuisine.
A Historical Culinary Experience
While this historic pumpkin pie may not align with the expectations of modern Thanksgiving guests, it represents an opportunity to travel back in time and experience how our ancestors enjoyed this seasonal squash. The combination of flavors and preparation techniques reflects a culinary landscape that was adventurous and diverse, contrasting sharply with the standardized pumpkin spice profiles that dominate today’s culinary scene.
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For those interested in stepping away from the traditional and embracing the old methods, a full recipe can be found on YouTube or within the pages of the Tasting History cookbook. It invites everyone to take part in a delicious rediscovery of pumpkin pie, allowing us to appreciate the rich tapestry of flavors it has to offer in its historical context.