Quick Answer: What Does Pumpkin Pie Taste Like?
One of the most popular fall foods, pumpkin pie has a sweet and spicy flavor. It has a crunchy top crust and is topped with whipped cream and a sprinkling of cinnamon and nutmeg.
Can you freeze pumpkin pie? This is a question many of us ask ourselves around the holiday season and the answer is YES! If you have left-over pumpkin pie. You can easily freeze it and enjoy it in the future.
If you are like me, no holiday celebration is complete with an array of pies on our dessert table. We usually have an assortment of fruit pies, like apple or cherry, a chocolate cream pie, for chocolate lovers, and a traditional pumpkin pie.
Even if you just eat it once a year, pumpkin pie is a delicious treat that can be enjoyed throughout the holiday season, should you decide to freeze it.
Don’t Waste That Pumpkin Pie, Freeze It!
Those of us that love pumpkin pie may be in the minority. If there are other options available, many people gravitate to the fruit pies or cream pies instead of the old standby, pumpkin pie.
But that doesn’t mean that delicious “pumpkiny” goodness needs to go to waste. On the contrary, it can be frozen and retain its great taste.
Also, many people choose to make their pies in advance to reduce some of the cooking on holidays or special gatherings. The good news is pumpkin pie and sweet potato pies have a lot of fat in their custard fillings, so freezing the pie is easy.
Chances are that no one will be able to tell if your pie has been made in advance. It retains its great taste and consistency.
Now let’s discuss a little more about pumpkin pie and how you can safely freeze it for future use.
Was There Pumpkin Pie At The Frist Thanksgiving?
Every year as the holiday season approaches, we look to Thanksgiving to kick off the holidays with a traditional menu that includes turkey, cranberry sauce, mashed potatoes, stuffing, and, of course, pumpkin pie.
But were all these items included in the first Thanksgiving?
The answer is NO! Hardly any of the items that we traditionally serve at Thanksgiving celebrations were served on the first Thanksgiving.
The first Thanksgiving featured a unique menu that was quite different than what we eat today. Back in 1621, the pilgrims and British settlers celebrated their first thanksgiving between September 21 and November 9 (the exact date is unknown).
They wanted to celebrate the harvest using the foods they have available to them. Because they had only been in the New World for a short time, they had to use the items they were growing or animals they could hunt.
Several main dishes were prepared, including:
- Fowl (geese and ducks primarily)
- Corn (and foods made with corn)
- Nuts like walnuts, chestnuts, and beechnuts
- Shellfish, for those that were close to water outlets
While many think that turkeys were used along with geese and ducks, it was not a common food source at the time.
The pilgrims grew many varieties of onions and currants, and cranberries grew wild in some areas, but the first thanksgiving was focused on protein, with few of the side dishes we enjoy today.
Some of the side dishes that were likely served with the protein include beans, sunchokes, squash, pumpkins, and corn, which were used to make bread and porridge.
Some of the foods that did NOT make it to the first Thanksgiving include:
- Any type of potato (white or sweet potatoes)
- Bread and stuffing
- Green bean casserole (this was not created until the 1950s)
When Did Pumpkin Pie First Show Up On Our Holiday Menu?
According to History.com, pumpkins were first grown and cultivated in Central America as far back as 5,500 B.C.
It is one of the first foods that the early European explorers brought back to their homes after discovering them in the New World.
The first mention of pumpkins being used as food dates back to 1536. Before long they were grown in England and found new fans that enjoyed the flavor of the pumpkin and began incorporating it into many of their meals.
As the pilgrims reached America, they felt comfortable seeing the Wampanoag Indians growing pumpkins, since they had grown used to cooking and eating them.
So, when they walked off the Mayflower in 1620, the Wampanoag tribe helped them survive and introduced the early settlers to many new fruits and vegetables that were new to them, but plentiful in the New World.
It wasn’t until the early 18th century that pumpkin pies became a staple on our holiday tables. In 1796, two of the first pumpkin pie recipes appeared in American Cookery, a cookbook by Amelia Simmons.
One was surprisingly similar to the pumpkin pie we enjoy today.
This helped increase the interest in pumpkin pies and new recipes started to appear in cookbooks and on our holiday tables.
RELATED: Are Apples Acidic?
What Type Of Pumpkins Is Best To Make Pumpkin Pie?
Some people believe that pumpkin pies are good, right after Halloween. They buy pumpkin pies at their neighborhood grocery store and then use them for pumpkin pie.
While you can make a pumpkin pie with just about any type of pumpkin, it may not taste very good unless you buy the right type of pumpkin.
What Are The Best Pumpkins To Bake With?
According to Delishably.com, the pumpkins that should be used for cooking or baking are called culinary pumpkins.
They typically range between five and eight pounds and grow on short vines that are only 4-6 feet compared to decorative pumpkins that grow on vines between 10 and 12 feet.
The Website HomeForTheHarvest, suggests using a variety of pumpkins for cooking and baking:
- Fairytale Pumpkins
- Dickinson PumpkinsLong Pie Pumpkins
- Red Kuri Squash
- Cherokee Bush
- Cushaw Green-Striped
- Dill’s Atlantic
- Musee de Provence
- Pepitas Hybrid
- Rouge Vif d’Etampes
The best pumpkins will have dense, sweet flesh that is not watery or stringy, which is what you will usually find in carving pumpkins.
It may take a while to make pumpkin pie, so you don’t want to alter your results by using sub-par ingredients.
Pumpkins Aren’t Just For Pies Anymore!
If you think pies are the only thing pumpkins are good for, you are missing out. Pumpkins have a taste all their own and can be used to create several delicious recipes.
Whether you use pumpkin in appetizers, side dishes, or desserts, here are some of the versatile ways pumpkin can be used from FoodNetwork.com.
- Pumpkin Cream Cheese Muffins
- Pumpkins Lasagna
- Brown Sugar and Spice Pumpkin Seeds
- Pumpkin Frosting
- Pumpkin Waffles
- Pumpkin Seed Brittle
- Pumpkin Rice Pudding
- Mexican Pumpkin Punch
- Pumpkin Banana Bread
- Pumpkin Bread
- Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone
- Sausage, Pumpkin, and Arborio Soup
- Pumpkin-Cranberry Scones with Whipped Maple Butter
- Pork-and-Pumpkin Chili
How do I Make and Freeze a Pumpkin Pie?
Pumpkin pie seems to be one of those desserts that everyone makes their way. They can change and vary the amount of spices, the type of crust used, and what they use to top the pie.
But we are going to include a basic pumpkin pie recipe and directions on how to freeze the pie after it has been made.
Fresh Pumpkin Pie Recipe:
Pumpkin pie is a holiday tradition and is best when made by scratch using fall pumpkins. Here is a homemade version that is sure to please your guests following your holiday meal.
Cook Time: 1 hour
Prep Time: 45 minutes
Tools And Accessories:
- Measuring spoons
- Measuring cups
- Glass batter bowl
- Food processor
- Plastic wrap
- Pie dish
- Cake tester
- Cooling rack
- 3 large eggs
- 2 cups fresh pumpkin puree
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¾ cup light brown sugar
- ½ teaspoon sea salt
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1-1/4 cups all-purpose flour
- ½ teaspoon of sea salt
- 1 tablespoon of sugar
- ½ cup salted butter, cut into 1-inch cubes
- ¼ cup cold water
- Non-stick spray
Instructions For The Pie Crust:
- Put sugar, flour, and salt in a food processor with the “S” blade and pulse to combine all ingredients.
- Add the butter and cold water to the food processor and mix again until the crust looks like a coarse meal, but holds together.
- Remove it from the food processor and form it into a ball. It will be crumbly.
- Wrap the crust ball in plastic wrap and refrigerate it for at least 15 minutes.
Make The Filling:
- Beat the 3 eggs in a large bowl until frothy.
- Add the pumpkin, cream, and vanilla and whisk until combined.
- Add the brown sugar, salt, cinnamon, and pumpkin pie spice to the bowl and mix until all ingredients are combined well.
- Putting the pie together:
- Preheat the oven to 425 F.
- Spray the pan lightly with an aerosol non-stick spray and set it aside.
- Roll out the dough on a floured surface until it is big enough to fit into the pie pan.
- Transfer the crust to the prepared pie plate and decorate the outer edge.
- Pour the filling into the unbaked pie crust.
- Bake the pie for 15 minutes at 425F, then reduce the temperature to 350 and bake for another 50 minutes. Check to see if a toothpick inserted in the pie comes out clean, if not, bake it for another 10 minutes. It may appear loose but will get firm as it sets.
- Allow the pie to cool for at least two hours.
Freezing Your Pumpkin Pie:
- Now your pie is complete. All you need to do is preserve it until you are ready to eat it. Here are the steps you should follow when freezing your pumpkin pie.
- After your homemade pumpkin pie has completely cooled, wrap the entire pie, pie plate, and all, in plastic wrap. After that, wrap it in aluminum foil.
- Be sure to put it in a safe place in your freezer making sure not to put anything on top of the pie that may break the crust or damage the filling.
- As long as your pie is kept frozen, it will last for up to four weeks. If you freeze it longer, it may lose some of the desired texture and become a bit soggy.
Here are some tips to help you as you freeze your first pumpkin pie:
Do I Have To Follow This Recipe Or Can I Add Some Additional Ingredients?
You can add or subtract some of the spices in the filling, but be careful so that you don’t alter it too much to affect the ratios of other ingredients like pumpkin filling and cream.
Can I Add The Whipped Cream To The Top Of The Pie Before I Freeze It?
You should not add the whipped cream to the pie before freezing. Homemade cream does not freeze well, and it can get watery when it thaws. It is best to prepare your cream as the pie is thawing and add it right before serving.
In addition, some people opt for ice cream on the pumpkin pie instead.
How do I Thaw My Pie?
When you are ready to serve your pie, take it out of the freezer to thaw. If you can take it out the night before and leave it in the refrigerator overnight, this is the best option.
If you are short on time, you can place it on a rack on your kitchen counter.
Can I Use Another Type Of Pumpkin Pie Crust, Or Do I Need To Use The Conventional Crust In The Recipe?
Other types of crusts will work well with this recipe. Many people enjoy a graham cracker crust or an Oreo-type chocolate crust.
Both will work well, even if you freeze them after baking. You may find these types of crusts get a bit crumbly after freezing, but they still work well and taste great.
Can I Freeze Pumpkin Puree Or Filling If I’m Not Ready To Make A Pie?
Yes, If you have a culinary pumpkin at home but you’re not ready to make a pie, you can prepare the filling or puree it and freeze it until you are ready to use it. Just freeze it in an airtight container until ready to use.
For those needing a bit more encouragement, here is a video providing stop by step instructions:How to Freeze Pumpkin Pie | Allrecipes
3 Amazing Pumpkin Dishes
There are people all around the world who make dishes that use pumpkins. The variety of dishes that we can make with it is just endless.
In addition, it is an excellent ingredient for those who love to bake because the natural sweetness gives a fabulous flavor without the guilt.
More so, the seed inside the pumpkin is full of nutrients. So next time you find a pumpkin, you do not want to toss the seeds as waste. The seeds have iron, zinc, and vitamins and are also suitable for the heart.
You can roast pumpkin seeds and add them to your diet. Let’s see some dishes you can create with pumpkin.
|The Best, Easy Pumpkin Pie Recipe||228 Per Serving||6 hours 30 Minutes|
|Roast Pumpkin Soup Recipe||136 Per Serving||55 Minutes|
|Pumpkin Chocolate Chip Cookies||186 Per Serving||60 Minutes|
1. The Best, Easy Pumpkin Pie Recipe
Fond of pie? If yes, learn here to prepare an interesting one!
This Thanksgiving, you can surprise everyone with your pumpkin pie. Things you need for this pie are flour, pie dough, ground ginger, cinnamon, nutmeg, clove, maple syrup, kosher salt, sugar, and pumpkin puree.
Preheat the oven. Mix nutmeg, cinnamon, cloves, salt, vanilla, and pumpkin in a bowl. Pour the mixture into the baked pie crust and bake until it becomes fluffy.
Let it cool down, sprinkle sugar on it, and it is ready!
Calories Per Serving: 228 (per serving)
Preparation Time: 6 hours 30 Minutes
RELATED: Is Mango An Acidic Food? The Truth About Mangoes And Health
2. Roast Pumpkin Soup Recipe
Soups are excellent appetizers. You know you can make one with pumpkin. The soup will have the flavor of cream and honey in it.
You need honey, cream, garlic, onion, chicken stock, lemon zest, salt and pepper, and olive oil.
Slice the pumpkin in two halves to drizzle with olive oil, salt, and pepper. Stuff some red chilly and thyme inside the pumpkin.
After it is roasted, let it cool down before you remove the pumpkin flesh.
Take a saucepan with chicken stock, honey, and cream in it. Please bring it to a simmer and add the rest of the spices to it.
Now, pour it into cups as it is ready to savor.
Calories Per Serving: 136 (per serving)
Preparation Time: 55 Minutes
3. Pumpkin Chocolate Chip Cookies
Both children and adults love to have cookies with milk. But if you can have homemade ones, then what is better than that? Right!
Preheat your oven to 375°. Now, line two baking sheets with parchment paper. Next, take a medium-sized bowl to blend cream, butter, and sugar until they become fluff.
Now take egg, pumpkin, and vanilla extract to whisk. Now add the flour and fold in choco chips. Refrigerate the dough. Now scoop the balls and bake them until they become golden.
After they fluff, they are ready to have and store.
Calories Per Serving: 186 (per serving)
Preparation Time: 60 Minutes
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