Jane Kenney

It's no secret that pumpkin pie is one of the most sought-after dishes during a Thanksgiving Day meal... that is, if you still have room after all of the turkey, mashed potatoes, and stuffing! Whether you make it at home or buy one of those giant $6 Costco pumpkin pies, it's guaranteed to be the sweet treat everyone's been dying for all day. Now, the question is, how do you make that delicious, warm pumpkin pie into the perfection that we all dream of it being? Luckily for all of us, there's a pretty great recipe that details how to make the best traditional pumpkin pie, just in time for November to fall upon us. What You'll Need: 2 cups all-purpose flour 3/4 teaspoon salt 2/3 cup shortening 4 to 6 tablespoons cold water 6 large eggs 1 can (29 ounces) solid-pack pumpkin 2 cups packed brown sugar 2 teaspoons ground cinnamon 1 teaspoon salt 1/2 teaspoon each of ground cloves, nutmeg and ginger 2 cups evaporated milk Directions via Taste of Home Traditional Pumpkin Pie recipe: In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place pastry in plates; trim pastry to 1/2 in. beyond edge of plate. Flute edges. For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into pastry shells. Bake at 450° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Cool pies on wire racks for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. For those who are interested, the nutrition facts have also been included for the recipe: 1 slice of pumpkin pie: 321 calories, 12g fat (4g saturated fat), 90mg cholesterol, 325mg sodium, 46g carbohydrate (32g sugars, 3g fiber), 7g protein. Read on to the NEXT page for more pumpkin pie history... Some of the staple foods of a Thanksgiving meal include the turkey, mashed potatoes, stuffing, green bean casserole, and more. But the pumpkin pie has gone through a whirlwind of history that has made it what it is today; a Thanksgiving delicacy. The earliest evidence of pumpkin pie making dates all the way back to 1620-1692, where the first permanent European settlement in southern New England, might have created pumpkin pies (or something similar to that) by making stewed pumpkins or filling a hollowed-out shell with milk, honey, and spices, then baking it in hot ashes. It wasn't until 1796 when "American Cookery" by Amelia Simmons was published, which was the very first American cookbook that was written and published in America. This was the first publishing of the 'pumpkin pie', which back then was known as 'Pompkin Pudding' and extremely similar to our modern-day version of the pumpkin pie. The rest truly is history from there! Be sure to SHARE this article if you love baking warm pumpkin pie on Thanksgiving Day! Don't forget to check out the video below on how to make a pumpkin pie from scratch.

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