TOM PURCELL: Grateful for the evolution of pumpkin pies in America

I love pumpkin pie. It reminds me of so many happy family gatherings when, after clearing the Thanksgiving table, we’d enjoy pumpkin pie, coffee and deeply satisfying conversation well into the evening.

My mother’s pumpkin pie has a thick, fluffy crust. She bakes her pies “well done” with a slight char on the top, giving them a unique and delicious oaky flavor. Lucky for me, I’ve enjoyed her unique pumpkin pie experience for many years and did so again on Thursday. But after recently learning about the remarkable history of pumpkin pie, I love it more than ever.