Tourte of Pompion (Pumpkin)
Pepon...Pompon...Pumpion...or as we famously know in the Western world as pumpkin, has ruled the minds of orange thirsty settlers dating back as far as the medieval times. Long before a world barraged with YouTube cat videos and strawberry-cheesecake, civilization as we knew it then included harsh winters and scarcity throughout the land. Where tribes (families) banded together in celebration over a single carp captured in a fishing net, in sacrificial fashion, to thank the land of its’ giving and to prepare for what was to come ahead.
Tough skin, gaping depth, big, sweet yet spicy to taste, its’ no wonder why these melons were such a hit to aboriginals and extrinsics alike. Commonly used for its’ thick skin, pumpkins fate lied in the hands of the many men and women who exerted the energy needed to hand weave the pumpkins skin into mats and other sorts of household goodies. Its’ gracious hollowly depth was perfect for bowls and storage; as well for preservation of seeds and food throughout the seasons.
When pumpkins were first introduced from hand to mouth, the first ever “mouthgasm” occurred. This set settlers on a mission to embark on this wonderful treasure that was so long before discovered by its’ dwellers of the land. Now pumpkins served as not only bowls and common “houseware” but as a source of food; for not only mankind but to wildlife such as deer, bears, foxes, exotic birds, and occasional bigfoot whenever he decided to emerge from beneath the gloom of the forest. It was not long after the sweet subtle taste of spice crazed the tongues of outsiders from the Western world to incorporate its’ “gold of bloom”...sugar.
Say Hi sugar…
Say Hi Pumpkin…
A love so unbreakable was born and manipulated over 100’s of years, to bring to us what we now know as pumpkin and sugars’ baby: Pumpkin Pie. The first ever interpretation of original pumpkin pie was actually the idea of French chef, Francois Pierre La Varenne , who brought together the mixture of boiled milk, mashed pumpkin, salt, sugar, butter, and almonds, put into a paste, baked and served with sprinkle of sugar to formulate of what he called “Tourte of Pompion” (pumpkin). Tourte of Pompion was so widely liked, the recipe fell into the laps of different chefs around the world.
The “modern” pumpkin pie that we have grown to love and salivate over (typically during the Fall Harvest months) in our current times, includes the ingredients of: pumpkin puree, cream, brown sugar, eggs, an assortment of spices, a nice slab of butter, lusciously blended together and baked in a buttery crust served warm with a dollop of Cool Whip, if ones’ heart desires.
October and November are probably two of the best times of the year to find yourself aloft in the highs of Tourte of Pompion. The aroma of sweet and spice ripping wildy through the streets in October and November brings me back to a time, where my only concerns were counting candy and enduring the pain of knocking on doors constructed of solid oak.
I still secretly smile in my head reminiscing over the traditional Thanksgiving family fights. Uncles of opposing football teams blurting out dirty words trying in desperation to prove why ones team was better than the other, the high pitched shrieks of dramatic laughter of my aunts crackling as their half empty soda bottles clinged against their chairs, the sound of the TV on its’ highest possible volume setting acting more as theme music to our chaos than entertainment. Amidst all of the commotion, we waited patiently for the grand entry of our own sweet version of Tourte of Pompion, and as soon as it hit our tongues, silence spread across the room, something we could all finally agree upon.
Tired of pumpkin pie every year? Try these other cool pumpkin ideas I found on the internet:
Pumpkin Pie Cookie Cups
Pumpkin Pie Cookies
Pumpkin Coffee Cake With Brown Sugar Streusel
Caramel Pumpkin Pot De Creme
Pumpkin Spice Fudge
By Tiffany Square