Oct. 03, 2012 - Issue #885: Fall Style 2012
Six things about pumpkin pieGrab a fork ... or two
The world's largest pumpkin pie was made in New Breman, Ohio at the New Bremen Pumpkinfest on September 25, 2010. The giant confection consisted of 1212 lbs of canned pumpkin, 109 gallons of evaporated milk, 2796 eggs, seven pounds of salt, 14.5 lbs of cinnamon and 535 lbs of sugar. The final weight for the behemoth was 3699 lbs, measuring 20 ft
Something was missing
It has been said that pumpkin pie was not served at the first Thanksgiving. However, pumpkin was used in other recipes at that time. Pumpkin pie as we know it today didn't make its debut until the 1700s, with the first recorded recipe published in 1796 in American Cookery by Amelia Simmons.
That's a lot of pumpkin
The largest pumpkin on record was grown in Pennsylvania and weighed a whopping 1131 lbs.
Don't use just any old kind
Not just any pumpkin has what it takes to be used for pumpkin pie. The Dickinson variety, which is what goes into many of the cans sold in grocery stores, is used for its smooth, sweet pulp, which it tends to have more of than the variety used for carving at Halloween.
A much easier way
Canned pumpkin was introduced to the United States in 1929 by a company called Libby's, which has since been taken over by Nestle.
Not quite on top
Pumpkin pie ranks second, right behind apple, when it comes to favourite pie varieties in North America. V vueweekly.com comments: powered by Disqus
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