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National Pumpkin Pie Day 2021: History, celebration, observance and recipe to make a delicious pumpkin pie

As pumpkins mark the symbol of harvest, the pumpkin pie is often eaten during the fall and early winter. If you have missed the Halloween National Pumpkin Day, then this day is just for you.

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National Pumpkin Pie Day 2021: History, celebration, observance and recipe to make a delicious pumpkin pie

National Pumpkin Pie Day is an annual feast celebrated on December 25th of each year. There would, of course, be none who dislikes the Pumpkin Pie during Christmas. It is the perfect time to taste America’s favorite pumpkin pies.

As pumpkins mark the symbol of harvest, the pumpkin pie is often eaten during the fall and early winter. If you have missed the Halloween National Pumpkin Day, then this day is just for you.

National Pumpkin Pie Day wouldn’t get fulfilled without filling your mouth with the pumpkin pies. Make your Festivus celebration a step ahead with sweet dessert pie made with pumpkins.

History of National Pumpkin Pie Day:

The history, origin, and the founder of the National Pumpkin Pie Day are unknown. Pumpkin Pie is a spiced, pumpkin-based custard filling served during the fall and early winter. It is a traditional North American sweet dessert pie usually served at Thanksgiving and during Christmas.

Pumpkins are the symbol of harvest time and are also served during Halloween. This type of pie consists of a pumpkin-based custard, where it’s color ranges from orange to brown.

It is baked in a single pie shell and is rarely done with a top crust. Cinnamon, powdered ginger, nutmeg, and cloves are the flavoring agents used in Pumpkin pie-making.

At times, Allspice is used commonly that will replace the clove and nutmeg. Cardamom and vanilla are also used as the batter spices. The pumpkin pie spice is made of the spice mixture.

The pumpkin pie was initially prepared by stuffing the pumpkin with apples, spices and sugar then baked it as a whole. The canned pumpkin or packaged pumpkin pie filling is used in pie-making. Cucurbita moschata is the mainly used pumpkin varieties used in pie-making.

In the seventeenth-century English cookbooks like Hannah Woolley, The Gentlewoman’s Companion has mentioned the Pumpkin pie recipes. After a century, the pumpkin pie recipes began to appear in the American cookbooks.

How to Celebrate National Pumpkin Pie Day:

Celebrating the National Pumpkin Pie Day is very simple. Fill your mouth with the Pumpkin Pie to celebrate this Day. Get to know more about the pumpkin pie and how to make it. Prepare it for your family and serve them to enjoy the fun food feast Day.

To make it simpler, you can even buy a pumpkin pie for your family and friends from your favorite pastry shop. Eat it with the whipped cream.

How to observe National Pumpkin Pie Day:

Enjoy a piece of pumpkin pie. Add a dollop of whipped cream. Share some good conversation and a cup of coffee while you celebrate.

Make a Pumpkin Pie:

Freshly baked pumpkin pie is delicious, and not terribly difficult for someone who knows their way around the kitchen. Why not try a hand at making one at home in celebration of the day?

Ingredients:

Pumpkin:

  • 1 medium sugar pumpkin (about 3 pounds)
  • Canola oil, for oiling pumpkin

Easy Pie Crust:

  • 2 cups all-purpose flour, plus more for flouring
  • 1/4 teaspoon salt
  • 2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces

Filling:

  • One 14-ounce can sweetened condensed milk
  • 1/2 cup whipping cream
  • 2 tablespoons cornstarch
  • 2 tablespoons molasses
  • 2 tablespoons canola oil
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 large eggs

Directions:

For the pumpkin: Preheat the oven to 375 degrees F.

Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.

For an easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.

Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.

Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.

For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.

Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.

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