Welcome back to Easy Desserts,
I hope you and your ghosts and ghouls enjoyed making some special leftover Halloween treats. My munchkin and I did, although his parents weren’t too happy about the amount of candy Auntie sent him home with.
With Thanksgiving a couple weeks away, I thought I would use some of my family’s favorite pie recipes: Pumpkin and Pecan. I made some slight variations to them so we don’t have to use an oven to bake them, so I call them “Give Thanks for No-Bakes”. Since we aren’t baking the filling I thought it would be fun to use SupaCute’s Le Scoop for something other than ice cream and help them find more uses for that cup. For the crust, I used graham crackers.
Not only do we have Thanksgiving this month, but we also have Veterans’ Day. So be sure to say “Thank you” the brave men and women that have served our country.
I decided to share a little history about both pies and the recipes for them too.
Pumpkin Pie History:
1621 – Early American settlers of Plimoth Plantation (1620-1692), the first permanent European settlement in southern New England, might have made pumpkin pies (of sorts) by making stewed pumpkins or by filling a hollowed out shell with milk, honey and spices, and then baking it in hot ashes. An actual present-day pumpkin pie with the crust is a myth, as ovens to bake pies were not available in the colony at that stage.
Northeastern Native American tribes grew squash and pumpkins. They roasted or boiled them for eating. Historians think that the settlers were not very impressed by the Indians’ squash and/or pumpkins until they had to survive their first harsh winter when about half of the settlers died from scurvy and exposure. The Native Americans brought pumpkins as gifts to the first settlers and taught them the many used for the pumpkin. This is what developed into pumpkin pie about 50 years after the first Thanksgiving in America.
Pecan Pie History:
Popular speculation as to the creation of pecan pie points to various parts of the Southeastern United States in the 18th or 19th century. However, due to lack of adequate written information, it is possible that pecan pie is a 20th-century invention. Pecans are native to the southern United States. Archaeological evidence found in Texas indicates that Native Americans used pecans more than 8,000 years ago.
Sugar pies such as treacle tart were attested in Medieval Europe, and adapted in North America to the ingredients available, resulting in such dishes as shoofly pie, sugar pie, butter tart and chess pie. Pecan pie may be a variant of chess pie, which is made with similar butter-sugar-egg custard. Some have stated that the French invented pecan pie soon after settling in New Orleans, after being introduced to the pecan nut by the Native Americans. Claims have also been made of pecan pie existing in the early 1800s in Alabama, but this does not appear to be backed up by recipes or literature. Attempts to trace the dish's origin have not found any recipes dated earlier than 1886.
What You’ll Need (Pumpkin):
1 (packet) unflavored gelatin
3/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 (14 oz) can sweeten condensed milk
1 (15 oz) pumpkin
optional: pumpkin seeds
In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on the burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat. Stir in pumpkin, mixing thoroughly, and pour mixture over crust. Chill for at least 3 hours before serving.
I decorated mine with pumpkin seeds.
What You’ll Need (Pecan):
1 cup brown sugar
1⁄4 cup cornstarch
1 1⁄4 cups water
2 egg yolks
1 pinches salt
1 1⁄2 tablespoons butter
1 teaspoon vanilla
1 1⁄2 cups pecans, put aside 12 halves and chop the rest
Mix cornstarch and brown sugar together in medium saucepan. Beat together egg yolks, water, and a pinch of salt. Add to cornstarch and sugar. Add chopped pecans. Simmer on medium stirring constantly until mixture thickens.
Boil 1 minute, constantly stirring. Remove from heat, add butter and vanilla. Pour into baked pie shells, let cool 1/2 hour before serving.
I decorated mine with halves.
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Until next time …
Wishing you and yours a Happy Thanksgiving