Now that fall has arrived in Kansas City, we’ve got pumpkins on the brain – especially pumpkin pie. Pumpkin Pie is extremely popular in America and Canada. In fact, the world’s largest pumpkin pie was made in New Bremen, Ohio, at the New Bremen Pumpkinfest. Yes, that is a real thing! It was created on September 25, 2010. The pie consisted of 1,212 pounds of canned pumpkin, 109 gallons of evaporated milk, 2,796 eggs, 7 pounds of salt, 14.5 pounds of cinnamon, and 525 pounds of sugar. The final pie weighed 3,699 pounds and measured 20 feet in diameter. That’s some pumpkin pie dedication! But where did our obsession with pumpkin pie begin before Tippin’s came along? Pumpkin Pie Origins The name pumpkin originated from the Greek word for large melon: “pepon.” “Pepon” was changed by the French to “pompon.” The English termed it “pumpion” or “pompion.” 1621 – Early American settlers of Plimoth Plantation in southern New England (1620-1692), may 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 crust is a modern development, as ovens to bake pies were not available in the colony at that time. Northeastern Native American tribes grew squash and pumpkins. The Native Americans brought pumpkins as gifts to the first settlers, and taught them the many uses for pumpkin. This is what developed into pumpkin pie being brought as a gift to the first Thanksgiving in America about 50 years later. 1651 – Francois Pierre la Varenne, the famous French chef and author of one of the most important French cookbooks of the 17th century, Le Vrai Cuisinier Francois (The True French Cook). It was translated and published in England as The French Cook in 1653. 1670s – By the 1670’s, recipes for a sort of “pumpion pie” appeared in English cookbooks like the The Queen-like closet, or rich cabinet stored with all manner of rare receipts for preserving, candying and cookery by Hannah Wooley 1796 – It was not until 1796 that a truly American cookbook, American cookery, by an American orphan by Amelia Simmons, was published. It was the first American cookbook written and published in America, and the first cook book that developed recipes for foods native to America. Her pumpkin puddings were baked in a crust and similar to present day pumpkin pies. 2016 – Nowadays, we’re lucky enough to have hundreds of recipes for pumpkin pie to choose from. It is not only a staple at Thanksgiving, but also Christmas, and is the perfect fall holiday treat. And at Tippin’s, we’re happy to share our own beloved pumpkin pies with YOU! Stop in to one of these locations and pick up the best pumpkin pie around! Also keep an eye out for Tippin’s Pies at the Renaissance Festival through October 16!