Pumpkin Pie: A Culinary Blend of Cultures and Time

Food is also an art, a creative expression that is part of our daily lives. In the kitchen, our hands mix ingredients to bring new flavors to life or to evoke memories and bring them back to life. The power of flavors and aromas transports us to the past, to those moments we lived with our grandparents, parents, family, or friends, sharing experiences that remain etched in aromas, flavours, and traditions.

In this post, I share with you more than just a recipe: I invite you to discover the history of pumpkin pie – a dessert that, although often associated with Thanksgiving in North America, has deeper roots and a blend of influences spanning centuries and cultures. Here, you’ll find a homemade version inspired by some of the earliest written recipes in America, with a touch of brandy that honours that ancient tradition and gives it an unforgettable flavour.

Pumpkin and the Three Sisters

Pumpkin is one of the oldest crops in the Americas and is part of the agricultural trio known as the “Three Sisters“, along with corn and beans. For Mexicans, pumpkin pie isn’t typically considered a traditional dessert, as we don’t celebrate Thanksgiving like in the United States or Canada. However, it’s fascinating to discover how ingredients we consider our own intertwine in the culinary stories of other cultures. That story features pumpkin, a deeply rooted ingredient in the cultures of our continent.

Thanksgiving: Two Countries, Two Celebrations

Thanksgiving has different origins in Canada and the United States, although both celebrate gratitude. In Canada, the first Thanksgiving celebration in the Americas occurred in 1578, organized by English explorer Martin Frobisher in Newfoundland to give thanks for his safe arrival in the New World. Over time, influenced by European immigrants, this celebration evolved into a harvest-related tradition. For this reason, Canada celebrates Thanksgiving on the second Monday of October, aligned with its earlier harvest season due to the colder climate.

In contrast, Thanksgiving in the United States traces back to 1621, when Pilgrims and the Wampanoag people shared a meal in Plymouth, Massachusetts, as a sign of unity. Although it may not have held great significance at the time, today it has become one of the most important holidays in the United States. It is celebrated on the fourth Thursday of November, marking the beginning of the festive season in the country. Although they share the same name, these two celebrations reflect different histories and cultural contexts.

(For more information, visit diffen.com).

The Origin of Pumpkin Pie

In my quest to uncover the history of the famous and iconic pumpkin pie, I came across two recipes from the 18th and 19th centuries that inspired me to recreate this classic dessert. The first is by Amelia Simmons, who in her book American Cookery (1796), presents a recipe that includes milk, pumpkin, eggs, molasses, allspice, and ginger. The other is from The Virginia Housewife, written by Mary Randolph in 1836. This latter presents a “pumpkin pudding,” more than a pie as we know it today, but with similar ingredients: pumpkin, butter, milk, ginger, nutmeg, sugar, and a touch of brandy—a detail I find particularly interesting.

The Kitchen: A Blend of Flavours and Cultures

It’s magical how native American ingredients like pumpkin and allspice (or “pimienta gorda,” as my mom calls it) combine with elements from other parts of the world. Ginger and nutmeg come from Southeast Asia, and dairy products and wheat flour have their origins in the Middle East. Our food, like ourselves, is a constant mix of cultures. Historical encounters, although often painful, also left a culinary heritage.

It’s inevitable to reflect on how conquests, migrations, and cultural exchanges have shaped the culinary traditions we know today. The question remains: who conquered whom? Ingredients like the Mesoamerican tomato are now essential in Italian cuisine, the Andean potato is a staple of Russian gastronomy, and American cuisine is an evolving mosaic of migrant and local influences.

Food not only tells stories but also connects the past with the present, keeping memories alive through smells and flavours. Today, when preparing a pumpkin pie—or as we say in Mexico, a “pay de calabaza”—that combination of distant flavours connects us with centuries of traditions. That aroma of pumpkin spices and the taste of pumpkin pie are the result of centuries of encounters, exchanges, and adaptations. It’s a reminder that culinary traditions are always in motion, evolving and creating new connections.

Although modern recipes have evolved to have less liquid and a denser texture, this pumpkin pie recipe I present is different from the original ones. I wanted to create a combination of these two historical recipes, bringing back the touch of brandy that has been left out in current recipes.

Make Your Own Pumpkin Purée

If you want to prepare this pie from scratch and make the most of the pumpkin’s flavour, I invite you to discover how to make your own homemade purée. It’s simple, natural, and gives an even more special touch to your recipe. You can find the complete guide here:

👉 Homemade Pumpkin Purée