While few people have ever heard of the poet/author Lydia Maria Child, everyone has probably heard the opening lines to one of her most famous poems: The New-England Boy’s Song about Thanksgiving Day.
Lydia Maria Child, born in Medford, Massachusetts on February 11, 1802, was an abolitionist and novelist famous for her books on early 19th century female domestic life and racial equality. She was also a journalist, cookbook author, and even wrote a tome on world religions. While her bestselling book “The American Frugal Housewife” made her famous, she’s still best known for the poem that starts off with … “Over the river and through the woods…” and ends with “Hurrah for the pumpkin pie”.
I’ve always wondered if Lydia Maria Child was obsessed with pumpkin pies because, besides adding a pie to her poem, three different versions appear in her cookbook. She offers the pumpkin pie baker different thoughts about whether or not to scald the milk or add maple syrup instead of sugar. Of all of her recipes, the pumpkin pie recipe is the most confusing because in the middle of the directions she veers off into thought about how the richness of each pie version will affect different members of her family.
In honor of the season, I’ve reprinted her famous poem (it’s in the public domain) and I’ve added my favorite pumpkin chiffon pie recipe below that. I hope you all have a wonderful holiday and wish for many blessings for you and your family.
The New-England Boy’s Song about Thanksgiving Day
Over the river, and through the wood,
To grandfather’s house we go;
The horse knows the way
To carry the sleigh
Through the white and drifted snow.
Over the river, and through the wood—
Oh, how the wind does blow!
It stings the toes
And bites the nose
As over the ground we go.
Over the river, and through the wood,
To have a first-rate play.
Hear the bells ring
“Ting-a-ling-ding”,
Hurrah for Thanksgiving Day!
Over the river, and through the wood
Trot fast, my dapple-gray!
Spring over the ground,
Like a hunting-hound!
For this is Thanksgiving Day.
Over the river, and through the wood,
And straight through the barn-yard gate.
We seem to go
Extremely slow,—
It is so hard to wait!
Over the river and through the wood—
Now grandmother’s cap I spy!
Hurrah for the fun!
Is the pudding done?
Hurrah for the pumpkin-pie!
(This poem is in the public domain)
Chiffon Pumpkin Pie
Ingredients
CRUST:
- 2 cups finely ground gingersnap cookie crumbs (10 ounces gingersnaps)
- 1/3 cup sugar
- 6 Tablespoons unsalted butter melted
FILLING:
- 1 .25-ounce envelope unflavored gelatin (2 1/2 teaspoons)
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 cup milk
- 3 eggs separated
- 2 Tablespoons rum optional
- 1/4 cup sugar
- 1 15-ounce can pumpkin puree (1 3/4 cups)
- 1/2 cup heavy cream softly whipped, for topping
- Extra crushed gingersnaps for garnish
Instructions
CRUST
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Preheat the oven to 325 ℉. Lightly butter a 9" deep dish pie plate.
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In a large bowl, stir together the crushed gingersnaps, sugar, and butter. Press the mixture into the pie plate with the back of a spoon, making sure to cover the bottom and sides all the way up to the rim. Bake the crust for 10 minutes. Remove from the oven and cool on a baking rack.
Pie Filling
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In a large, heavy saucepan, stir together the gelatin, brown sugar, salt, nutmeg, ginger, cinnamon, milk, and 3 egg yolks. Turn the heat to a medium-low and stir continuously as you heat the mixture. Keep stirring until it begins to thicken and then move it from the heat and allow it to cool completely.
NOTE: Do not let the mixture boil because then the eggs will "cook and curdle". if this happens, you can strain out the egg bits but it's actually easier to begin all over again with fresh ingredients.
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Stir the pumpkin puree into the cooled egg mixture. Then stir in the optional rum. Cover and refrigerate the mixture for about 2 hours, or until it turns into a gloppy pudding that is still loose but forms big globs or mounds.
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Meanwhile, beat the egg whites with an electric mixture until white and frothy. Slowly beat in the white sugar until it forms stiff peaks. One glob at a time, fold the meringue into the pumpkin puree pudding-batter. Gently keep folding until the mixture is well blended. Pour the batter into the pie crust and refrigerate for at least 3 hours to allow the pie to set. Serve with whipped cream and crushed gingersnaps for garnish.
