Read by Michael Flamel

Once upon a time, on the edge, of a new and unexplored land, the Pilgrims settled in Plymouth. It was their first Thanksgiving after a harsh winter, and they were keen to celebrate their survival and newfound friendship with the Wampanoag tribe. Among the cornucopia of native fruits, vegetables, and wild game, a humble pumpkin pie made its debut, marking the beginning of a beloved Thanksgiving tradition.

The Pilgrims, guided by the Wampanoag’s knowledge, discovered the versatility of the pumpkin. They blended their Old World spices with the New World’s harvest, creating a dessert that was both familiar and excitingly new. This delightful concoction of spices, sugar, and pumpkin became a symbol of the bounty and gratitude of the first Thanksgiving feast.

Pilgrim Pumpkin Pie Recipe

Ingredients

For the crust

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 3-4 tablespoons ice water

For the filling

• 2 cups fresh pumpkin puree (or one 15-ounce can of pumpkin puree)
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt

Instructions

Preparing the crust:

In a large bowl, mix together the flour, salt, and sugar.

Add the chilled butter pieces and cut them into the flour mixture using a pastry cutter or your hands until the mixture resembles coarse crumbs.

Add ice water one tablespoon at a time, mixing until the dough comes together.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least one hour.

Preheat the oven to 375°F (190°C).

On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, trim the excess, and crimp the edges.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until lightly golden. Set aside to cool.

Preparing the filling:

In a large bowl, whisk together the pumpkin puree, brown sugar, and eggs until smooth.

Gradually add the heavy cream, milk, and vanilla extract, mixing until well combined.

Add the cinnamon, ginger, cloves, nutmeg, allspice, and salt, stirring until the spices are fully incorporated.

Pour the filling into the prepared pie crust.

Baking the pie:

Bake at 375°F (190°C) for 50-60 minutes, or until the filling is set and a knife inserted into the center comes out clean.

Allow the pie to cool completely on a wire rack before serving.

Serving Suggestions and Beverage Pairings

Serving Suggestions:

Top each slice with a dollop of freshly whipped cream, lightly spiced with a hint of cinnamon.

Serve with a scoop of vanilla ice cream for an extra indulgent treat.

Garnish with a sprinkle of crushed pecans or a drizzle of caramel sauce for added texture and flavor.

Beverage Pairings:

Hot beverages: A spiced chai tea or a rich, creamy latte will complement the warm spices in the pie.

Cold beverages: A glass of cold apple cider or a pumpkin ale will enhance the autumn flavors.

Dessert wines: A sweet, late-harvest Riesling or an ice wine will pair beautifully with the pie’s spiciness and sweetness.

As the story of the Pilgrims and the Wampanoag teaches us, Thanksgiving is a time of unity and gratitude. Sharing this spiced pumpkin pie with loved ones continues a tradition that began centuries ago, reminding us of the warmth and abundance of the season. Enjoy this delicious masterpiece, and may it bring joy and thankfulness to your holiday table. ❖