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Andrew F. Smith

Pumpkin Pie

Appears in
Oxford Encyclopedia of Food and Drink in America
Oxford Encyclopedia of Food and Drink in America

By Andrew F. Smith

Published 2004

  • About
As the dessert most closely associated with Thanksgiving, pumpkin pie is a quintessential American dish. Apple pie takes top honors during most of the year. But pumpkin moves into first place as America’s favorite pie during the months of November and December. In fact, of the 50 million pumpkin pies baked and consumed annually, the vast majority are produced during the holiday season.

Native Americans baked, broiled, roasted, and dried pumpkins and European explorers brought pumpkins home with them. The French Cook (1653) by Francois Pierre La Varennne instructed cooks when making “pompion” pie to “[b]oile it with good milk” and “[p]ut it in your sheet of pate; bake it.” Early New England settlers relied on books like The Accomplisht Cook (1685), by Robert May, whose “pumpion” pie recipe featured marjoram and apples.

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