Pumpkin Pie

The use of pumpkins in recipes dates back to the early days of the Native Americans and Pilgrims. However, what most Americans recognize as the traditional pumpkin pie dessert didn’t get its start until the 17th century. The pie recipe was likely developed in New England. Unlike some pies that are highly regional in nature, pumpkin pie is enjoyed universally all across America on Thanksgiving Day. That’s why this tasty treat is one of the most popular desserts on this holiday.

Fun Fact: Pumpkin pie is not always what it seems. Surprisingly, many store-bought or canned “pumpkin” purees used for pies are actually made from a variety of squashes — such as butternut, Hubbard, Boston Marrow, and Golden Delicious — which are often sweeter, denser, and more flavorful than pumpkin. The USDA’s loose labeling laws allow these squash purees to be marketed as “pumpkin.”  In other words, that pumpkin pie you’re digging into after your turkey repast may not contain the titular ingredient at all.

Pecan Pie

The pecan tree is native to the southern United States, a region where the nut has been a dietary staple since Native American cultivation. The pecan pie, a luscious blend of nuts and sweet filling, likely originated in Alabama or Louisiana, areas steeped in pecan culture, during the late 19th or early 20th century. Its creation is often credited to the French-influenced South, with corn syrup later revolutionizing its preparation.

As corn syrup became widely available, pecan pie’s popularity soared, especially in the South, cementing its status as a Thanksgiving favorite. By the time of the Great Depression, it was an American culinary icon, a tradition for festive tables, and a testament to the South’s agricultural heritage.

Sweet Potato Pie

Sweet potato pie, a dessert with a rich history in African-American culture, is believed to have been brought to the United States through the transatlantic slave trade. Its culinary evolution is a testament to the resourcefulness of enslaved Africans who adapted traditional African dishes to the ingredients available in the South. This pie is not just a delicious treat but also a symbol of freedom; during the Civil Rights Movement, it was served as a celebratory dish to honor the heritage and perseverance of African-Americans.

Today, sweet potato pie remains a soulful Southern favorite, sharing key ingredients with its autumn cousin, pumpkin pie, but distinguished by its smooth, sweet filling. A slice topped with whipped cream is not just a bite of dessert, it’s a piece of culinary history.

Apple Pie

The history of apple pie stretches back to Europe, with the first recipes emerging in England during the 14th century. These early versions were quite different from today’s pies, often made with hard, unsweetened crusts, or “coffyns.” The almost inedible crusts were not intended for consumption but rather served to encase and cook the filling. Coffyns were a practical solution in a time when cooking vessels were scarce and expensive.

Despite its European origins, apple pie has become a ubiquitous offering at Thanksgiving feasts nationwide. Serving apple pie hot with a scoop of vanilla ice cream, also known as apple pie à la mode, became popular in the 19th century and remains a favorite way to enjoy this classic dessert. The phrase “as American as apple pie” began to take hold in the 20th century, cementing the dessert’s status as a symbol of American prosperity and national pride.

Shoofly Pie

Shoofly pie, with its rich molasses center and crumbly topping, is a Pennsylvania Dutch creation that has sweetened the Thanksgiving tradition for years, particularly in the Northeastern United States. The pie has its origins in the 1880s among the Pennsylvania Dutch community, who were known for their frugal yet delicious cooking. Molasses, a byproduct of sugar refining, was plentiful and cheaper than sugar, making it a staple sweetener for these early American settlers. The pie’s odd name is said to have been derived from the attraction the sweet molasses filling had for flies while cooling on windowsills, prompting the cook to shoo them away.

The pie’s distinctive taste comes from the inclusion of brown sugar and spices like cinnamon, nutmeg, and cloves, which give it a deep, warm flavor that’s synonymous with fall and the Thanksgiving season. Traditionally, shoofly pie is enjoyed with a strong cup of coffee, which complements the sweetness and rounds out the meal.

Bread Pudding

Bread pudding is a dessert with humble beginnings. This delicious dish transforms stale bread into a sumptuous treat, and has found its way onto Thanksgiving tables, particularly in the United States. While bread pudding is savored in various forms around the world, it has become a staple in Southern and Creole cooking. The dish is steeped in a tradition of making use of leftovers, a testament to the resourcefulness of cooks who aimed to waste nothing. Interestingly, despite these humble beginnings, bread pudding has evolved from a peasant food to a gourmet delight, gracing the menus of upscale restaurants throughout the world.

In Louisiana, bread pudding takes on a Creole twist, often incorporating local ingredients like bourbon or rum and finished with a rich sauce, such as the iconic whiskey sauce. The state’s history, marked by a blend of French, Spanish, African, and Caribbean influences, is reflected in its Creole cuisine, with bread pudding standing as a classic example.

Rum Cake

Rum cake is a dessert with a kick. This boozy confection owes its origins to the Caribbean, where the abundance of sugar cane led to the wide availability of rum, making it a popular ingredient in local cuisine. Rum cake made its way to the Southern United States, where it was warmly embraced and became a festive favorite, often gracing tables during Thanksgiving and Christmas.

The cake typically involves soaking dried fruit in rum for months and then incorporating the fruit into a dense, moist batter. In some recipes, rum is also featured in a glaze that’s drizzled over the finished cake, intensifying the flavor. The Southern adaptation of the rum cake often includes pecans, a nod to the region’s native nut, adding a crunchy texture to the moist cake.

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Pumpkin Roll

The pumpkin roll, a festive twist on the traditional jelly roll, is a dessert that encapsulates the essence of fall with its spiced pumpkin flavor and creamy filling. While it shares the spotlight with pumpkin pie during Thanksgiving, the pumpkin roll has its own unique heritage.

The pumpkin roll is borrowed from the European cake roll, a dessert that has been enjoyed for centuries across the continent. The cake roll starts with a cake roll, a sponge cake that is spread with jam or cream and then rolled into a tight spiral. This was adapted in the United States by incorporating pumpkin puree and a blend of autumnal spices into the cake batter. The filling, typically a sweetened cream cheese mixture, offers a luscious contrast to the spiced cake. When sliced, the resulting spiral design makes for an eye-catching and festive dessert that’s as decorative as it is delicious.

Emerging in popularity in the U.S. during the 20th century, the pumpkin roll became especially beloved as a November dessert, offering a lighter alternative to the denser pumpkin pie. It’s a delightful centerpiece in the American Thanksgiving dessert spread, showcasing the versatility of pumpkin as an ingredient beyond pie.

FAQs:

Q: What is the best way to store leftover pumpkin pie?
A: Pumpkin pie should be refrigerated within two hours of baking. Cover it loosely with aluminum foil or plastic wrap and consume within 3 to 4 days for best quality.

Q: Can you freeze pecan pie?
A: Yes, pecan pie freezes well. Cool it completely, wrap tightly in plastic wrap or aluminum foil, and place in a freezer bag. It can be frozen for up to two months.

Q: How long can sweet potato pie sit out after baking?
A: Sweet potato pie should not sit out for more than two hours at room temperature. Store it in the refrigerator if not consumed immediately.

Q: Are there nut-free alternatives for people with allergies who want to enjoy rum cake?
A: Yes, you can substitute the pecans in rum cake with a mixture of seeds like pumpkin or sunflower, or simply omit the nuts entirely.

Q: How can I prevent my apple pie from becoming soggy?
A: To prevent a soggy apple pie, you can pre-bake the crust, use a thickener for the filling, and ensure your apples are not overly juicy.

Q: Is it possible to make a dairy-free pumpkin roll?
A: Yes, you can use dairy-free cream cheese and alternative milk options to create a dairy-free version of the pumpkin roll.