What Kind of Pie Was at the First Thanksgiving? A Deep Dive into Pilgrim Foodways

The image of Thanksgiving is almost universally recognized: a table laden with roasted turkey, cranberry sauce, mashed potatoes, and, of course, pie. But when we picture that iconic dessert, are we accurately representing what the Pilgrims and Wampanoag shared at their harvest feast in 1621? The question of what kind of pie graced the first Thanksgiving table is more complex than it appears, leading us down a fascinating path of culinary history and historical deduction.

The Absence of Oven-Baked Pie: Unpacking the Limitations of Pilgrim Cooking

The simple answer is: probably no oven-baked pie as we know it today. The Pilgrims, while resourceful, faced significant limitations in their early years in Plymouth. These limitations stemmed from available ingredients, cooking technology, and the very definition of what we consider “pie.” To understand this, we need to examine the conditions they faced.

Limited Resources and the Baking Predicament

The Pilgrims’ arrival in the New World was fraught with hardship. The first winter was devastating, and survival depended on adapting to a completely new environment. Their culinary skills were put to the test, and familiar ingredients were often replaced with native substitutes. Ovens, essential for baking pies as we know them, were a significant undertaking to build and maintain. Resources were scarce, and labor was focused on establishing shelter, securing food supplies, and defending against potential threats. The construction and fueling of an oven would have been a low priority early on.

Furthermore, the ingredients necessary for traditional pie crust were not readily available. Wheat flour, butter, and refined sugar, the cornerstones of a flaky pie crust, were in short supply or nonexistent. Wheat was difficult to grow in the unfamiliar New England soil, and butter production required established dairy farming, which was still in its infancy. Sugar, an expensive import even in Europe, would have been a rare luxury.

Defining “Pie” in the 17th Century

It’s also important to consider the evolving definition of “pie.” In 17th-century England, pies were not always sweet desserts. The term encompassed a broader range of dishes with a pastry crust, often containing meat, vegetables, or a combination thereof. These savory pies were more common and practical than sweet desserts, given the available resources. Even sweet pies, when they did exist, often relied on honey or dried fruits for sweetness.

What Did They Eat Instead? Potential “Pie-Like” Dishes at the First Thanksgiving

If oven-baked, sweet pies were unlikely, what culinary creations might have resembled something pie-like at the first Thanksgiving? Historians and food experts have speculated on several possibilities, drawing on historical records and knowledge of period cooking techniques.

“Coffins” and Savory Pastries

One possibility is the presence of savory pies or “coffins,” as they were sometimes called. These were sturdy, often unleavened crusts filled with meat, vegetables, or a combination of both. The crust served primarily as a container for cooking and preserving the filling, and it wasn’t always intended to be eaten. Wild game, such as venison or fowl, combined with locally available vegetables like squash, pumpkins, beans, and herbs, could have formed the basis of such a pie.

The Wampanoag contribution should not be overlooked. They possessed extensive knowledge of native plants and cooking techniques. They may have prepared dishes incorporating corn, beans, and squash, the “three sisters” of indigenous agriculture. While not technically pie, these dishes could have been served in a communal setting, providing sustenance and variety to the meal.

Pumpkin and Squash: Precursors to Pumpkin Pie

While a traditional pumpkin pie with a flaky crust was improbable, pumpkins and squash were undoubtedly present at the first Thanksgiving. These vegetables were staples of both the Pilgrim and Wampanoag diets. They could have been cooked in various ways: roasted, boiled, or incorporated into stews and pottages. It’s conceivable that a sweetened squash or pumpkin mixture, perhaps flavored with spices and sweetened with honey or maple syrup (if available), could have been baked in the ashes of a fire, creating a primitive form of custard or pudding.

Tarts and Stewed Fruit

Another possibility is the existence of simple tarts or stewed fruit dishes. Dried fruits, such as berries or apples, could have been rehydrated and stewed with spices and sweeteners. These could have been served in small pastry shells or simply spooned onto plates. These wouldn’t have been the elaborate pies we see today, but they would have provided a touch of sweetness to the meal.

Pie Ingredients: Examining What Was Available

To further understand what kind of pie might have been present, let’s examine the availability of key pie ingredients in 1621 Plymouth.

Flour: The Foundation of Pie Crust

As mentioned earlier, wheat flour was scarce. The Pilgrims attempted to grow wheat, but the unfamiliar soil and climate presented challenges. Corn flour, however, was more readily available, thanks to the Wampanoag’s agricultural knowledge. Corn flour could have been used to create a coarser, less refined crust.

Fat: Butter, Lard, and Alternatives

Butter production was limited in the early years of the Plymouth colony. Dairy farming was still developing, and resources were focused on survival. Lard, rendered from animal fat, could have been used as an alternative, but it would have imparted a different flavor and texture to the crust. Other possibilities include rendered bear fat or even vegetable oils derived from nuts or seeds.

Sweeteners: Honey, Maple Syrup, and Dried Fruit

Refined sugar was a luxury that was generally unavailable to the Pilgrims. Honey, if they were able to establish beehives successfully, could have been used as a sweetener. Maple syrup, harvested from maple trees, was another possibility, although it may not have been widely used in the early years. Dried fruits, such as raisins, currants, or berries, were more likely sources of sweetness.

Spices: Flavoring the Filling

Spices, while valuable commodities, were available in limited quantities. Cinnamon, nutmeg, ginger, and cloves, common pie spices today, would have been used sparingly. Locally available herbs, such as thyme, sage, and rosemary, could have been used to enhance the flavor of both savory and sweet fillings.

The Wampanoag Influence: Indigenous Contributions to the Feast

It’s crucial to remember that the first Thanksgiving was a shared event between the Pilgrims and the Wampanoag. The Wampanoag brought their own culinary traditions and ingredients to the table, significantly enriching the feast. Their contributions should not be overlooked when considering the composition of the meal.

Corn, Beans, and Squash: The Three Sisters

The Wampanoag were skilled farmers, and corn, beans, and squash were staples of their diet. These “three sisters” were often grown together, with the corn providing a stalk for the beans to climb, the beans fixing nitrogen in the soil, and the squash providing ground cover to suppress weeds. Cornbread, succotash (a dish of corn and beans), and roasted squash were likely present at the first Thanksgiving.

Seafood and Wild Game

The Wampanoag were also skilled hunters and fishermen. Seafood, such as shellfish and fish, would have been a significant part of their contribution. Wild game, such as deer, turkey, and other fowl, was also likely on the menu. The Wampanoag’s knowledge of hunting and foraging was invaluable to the Pilgrims in their early years.

Preparation Methods

The Wampanoag used various cooking methods, including roasting, boiling, and smoking. They may have roasted meat over an open fire or boiled vegetables in earthen pots. Their culinary skills and knowledge of native ingredients undoubtedly influenced the composition of the first Thanksgiving feast.

Conclusion: A More Nuanced View of the First Thanksgiving Pie

So, what kind of pie was at the first Thanksgiving? The evidence suggests that it wasn’t the oven-baked, sweet pie we commonly associate with the holiday today. Instead, it was more likely a savory pastry, a sweetened squash dish, or a simple stewed fruit tart. The limitations of available ingredients and cooking technology played a significant role in shaping the culinary landscape of the early Plymouth colony.

However, the absence of traditional pie does not diminish the significance of the first Thanksgiving. It was a celebration of survival, gratitude, and the shared harvest between the Pilgrims and the Wampanoag. The food served at the feast reflected the challenges and opportunities of the New World, blending European traditions with indigenous knowledge. It was a meal born of necessity, resourcefulness, and a spirit of collaboration. The notion of “pie” was likely far different from today’s, represented, perhaps, by some form of baked or cooked squash, if anything at all. The true “pie” of the first Thanksgiving, in a metaphorical sense, was the shared experience and the coming together of two cultures. And that is what endures.

What evidence do we have about the food served at the first Thanksgiving?

Our understanding of the first Thanksgiving meal comes primarily from two primary sources: Edward Winslow’s letter detailing the events of 1621, and William Bradford’s account in “Of Plymouth Plantation.” These documents offer glimpses into the harvest celebration shared between the Pilgrims and the Wampanoag tribe, but they don’t provide explicit recipes or detailed menus. They paint a picture of abundance, highlighting the contributions of both groups to the feast.

While these accounts mention the fowl (likely wild turkey and other birds), deer provided by the Wampanoag, and corn, they lack specific details on preparation methods or what accompaniments were served. Archaeologists have also offered insights, uncovering evidence of crops grown in Plymouth and the surrounding areas, which helps us infer what ingredients were potentially available. This combination of primary sources and archaeological findings shapes our knowledge of the foodways during that era.

Could pumpkins or squashes have been used in a pie-like dish at the first Thanksgiving?

Yes, pumpkins and squashes were definitely available to the Pilgrims and Wampanoag in 1621. These gourds were a staple crop, easily grown and stored for the winter months. They were a valuable source of nutrition and were incorporated into various dishes, utilizing both the flesh and the seeds.

However, it is unlikely that they created a pie as we know it today. The Pilgrims lacked the necessary ingredients for a traditional pastry crust, such as wheat flour and butter. While they could have used cornmeal, which was readily available, it wouldn’t have produced a flaky, tender crust. Therefore, any pumpkin or squash-based dish would have likely taken the form of a stew, pudding, or roasted preparation, rather than a baked pie.

What ingredients were likely missing that would have prevented the Pilgrims from making a traditional pie crust?

The most significant missing ingredient was refined wheat flour. While the Pilgrims did bring some wheat with them, it was scarce and often reserved for bread making. They relied heavily on cornmeal, a coarser alternative that doesn’t yield the same results in a pastry crust.

Furthermore, they lacked access to butter. Butter requires dairy cattle, which were not prevalent in the early Plymouth colony. They would have had to substitute animal fats or plant-based oils, which significantly alter the texture and flavor of a pie crust. These limitations in both flour and fat would have made a traditional pie crust nearly impossible to create.

What kind of sweeteners would the Pilgrims have used if they had made a pie-like dessert?

Refined sugar was a luxury item and extremely scarce in the early Plymouth colony. It was an expensive import and not readily available for everyday cooking. Instead, the Pilgrims would have relied on natural sweeteners such as honey, maple syrup (harvested by the Wampanoag and traded), or dried fruits like raisins or dates, if they had any.

These natural sweeteners would have imparted a different flavor profile to any dessert dish, compared to the refined sugar we use today. Honey and maple syrup have distinct flavors that would have significantly influenced the taste of any pumpkin or squash preparation. Dried fruits, while adding sweetness, would also have provided a chewy texture.

Did the Wampanoag have their own versions of sweet dishes using native ingredients?

The Wampanoag people certainly utilized native ingredients to create sweet dishes long before the arrival of the Pilgrims. They expertly used maple sap to produce maple syrup and sugar, sweetening a variety of foods. They also cultivated fruits like berries and grapes, which could have been used in preserves or mixed with cornmeal for sweet cakes or puddings.

Their culinary traditions were deeply intertwined with the local environment and its seasonal offerings. While they may not have created baked “pies” in the European sense, they certainly possessed the knowledge and resources to create sweet and satisfying dishes using indigenous ingredients. These dishes would have been integral to their celebrations and daily sustenance.

Besides pumpkins and squashes, what other fruits or vegetables might have been used in a dessert-like dish?

Beyond pumpkins and squashes, other available options included cranberries, which grew abundantly in the bogs around Plymouth. These tart berries could have been stewed with sweeteners to create a sauce or compote. Apples, though likely not the cultivated varieties we know today, were also potentially available.

Other possibilities are root vegetables like turnips and carrots, which though not traditionally sweet, can be roasted and combined with honey or maple syrup for a dessert-like preparation. The ingenuity of the Pilgrims and the Wampanoag would have allowed them to create appealing dishes from the limited resources available.

What can we learn from the absence of pie at the first Thanksgiving about Pilgrim foodways?

The absence of a traditional pie at the first Thanksgiving reveals much about the challenges faced by the early colonists in adapting their culinary traditions to a new environment. It highlights their reliance on readily available, locally sourced ingredients and their resourcefulness in substituting missing components. Their diet was far from the abundance we often associate with modern Thanksgiving celebrations.

Furthermore, it emphasizes the importance of cultural exchange and the incorporation of Native American foodways into the Pilgrim diet. The Wampanoag’s knowledge of native plants and agricultural practices was crucial to the survival and sustenance of the early colonists. Understanding what was absent, like pie, allows us to better appreciate the adaptation and collaboration that characterized early American cuisine.