Stewed Pompion (Spiced Pumpkin Puree)
A great side dish to pay homage to the "first" Thanksgiving at your feast. Extremely simple to make, and all ingredients (except one) were available at the time. This was a very common Pilgrim dish, served nearly every day when pumpkins were in season.
3 tablespoons unsalted butter
3 cups canned pumpkin
2 tablespoons apple cider
1 tsp coarse salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ cup maple syrup
Historical notes on ingredients:
We've included apple cider in our recipe because it's delicious and helps to give the dish a pleasant consistency, but actually, there were no apples in North America yet at that time.
Maple syrup was first made by the Wampanoag people, and it's unlikely the Pilgrims had learned about it yet by the time of that first feast. We added it here because it would be included in later Pilgrim recipes, it's delicious, and we like bringing the foods of the two people together to symbolize the "first" Thanksgiving.
1. Melt the butter in a medium saucepan over medium heat.
2. Add the pumpkin and the rest of the ingredients, stirring to combine. Put the lid askew and simmer for about 15 minutes, until the mixture is hot and bubbly and begins to darken a bit.