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Slice of pumpkin pie with whipped cream. By the time Amelia Simmons had published American Cookery, the first American cookbook, in 1796, pumpkin pie had evolved into a form similar to the pumpkin pies of the modern day. American Cookery included two recipes for "pompkin pudding" baked in pie crust. While early pumpkin pies were made like fruit ...
A slice of homemade pumpkin pie with whipped cream. The pumpkin is native to North America. The pumpkin was an early export to France; from there it was introduced to Tudor England, and the flesh of the "pompion" was quickly accepted as pie filling. The Columbian Exchange is credited with the fusion of ingredients needed to create pumpkin pie.
A chiffon pie is a type of pie that consists of a special type of airy filling in a crust. The filling is typically produced by folding meringue into a mixture resembling fruit curd (most commonly lemon) that has been thickened with unflavored gelatin to provide a light, airy texture; it is thus distinguished from a cream pie or mousse pie ...
Various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in the mixture or poured on top were called crème en mousse (cream in a foam), crème fouettée, crème mousseuse (foamy cream), mousse (foam), [17] [29] and fromage à la Chantilly (Chantilly-style molded cream), as ...
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The pumpkin's thick shell contains edible seeds and pulp. Pumpkin pie is a traditional part of Thanksgiving meals in Canada and the United States and pumpkins are frequently used as autumnal seasonal decorations and carved as jack-o'-lanterns for decoration around Halloween.
Most cream pies have a custard filling and a whipped cream topping. The custard filling is related to crème patissière, a key component of French cakes, and tarts. It is a one-crust pie, where the crust covers the bottom and sides but not the top. The crust may be a standard pastry pie crust, or made with crumbled cookies or a graham cracker ...