Colonial cooks typically used slices of pumpkin in their pies, according to Alison Kelly, a Library of Congress research specialist and food historian, but by 1796 and the publication of Amelia Simmons' “American Cookery,” pumpkin pie “had evolved into a familiar form that we would recognize today,” Kelly notes. The filling was more like a custard, flavored by spices popular in the colonies, including ginger, mace, nutmeg and allspice.
The Link LonkNovember 22, 2020 at 05:33PM
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It’s time for the spicy taste of America’s iconic pie - Orlando Sentinel
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Pie
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