From all that I have read, (http://www.irishcentral.com/culture/food-drink/halloween-irish-whiskey-flavored-pumpkin-pie-recipe?utm_campaign=Best+of+IrishCentral+-+2016-10-09&utm_medium=Email&utm_source=Mailjet)
the origin of Halloween, comes from Ireland’s Celtic Pagan Festival of Samhain.
Samhain had three distinct elements:
•It was an important fire festival, celebrated over the evening of October thirty-first and throughout the following day.
The flames of old fires had to be extinguished and ceremonially re-lit by druids.
•It was, also, like January 1st New Years Day celebrations as it symbolized out with the old and in with the new. It marked the end of the pastoral cycle, a time when all the crops would have been gathered and placed in storage for the long winter ahead and when livestock would be brought in from the fields and selected for slaughter or breeding.
•Also, it was the last day of the Pagan year, the time when the souls of the departed would return to their former homes and when potentially malevolent spirits were released from the Otherworld and were visible to mankind.
Today, while in the United States pumpkin pie is still more of a symbolic food for Thanksgiving Day; In Ireland, it has become a Halloween tradition.
With that in mind here is a yummy pumpkin pie recipe perfect for both holiday traditions…
Irish Pumpkin Pie
2 cups all-purpose flour
1/2 cup butter
1/2 cup light brown sugar
1 medium egg
A little cold water
1/2 cup gingersnaps, finely
Rub the butter into the flour until it’s the consistency of breadcrumbs.
Add the sugar and mix in.
Break in the egg and quickly pull the pastry together adding a little cold water if needed.
Roll it out and line a floured 10″ pie plate. Sprinkle the gingersnap crumbs over the pastry base, pat it down, make your decorative border and refrigerate until needed.
Pumpkin Filling Ingredients:
3 medium eggs
1 cup light brown sugar
1 and 2/3 cups evaporated milk
1 tsp ground cinnamon
1/2 tsp ground ginger
A pinch of ground cloves
1/2 tsp salt
1 2/3 cup pumpkin purée, well drained
of extra liquid
2 TBSP Irish Mist (or Irish Whiskey)
Pumpkin Filling Directions:
Break the eggs into a large bowl and whisk them well.
Add the brown sugar and mix in for 30 seconds until they’re thick and creamy.
Add the can of evaporated milk and mix well for about 30 seconds.
Add the drained pumpkin purée along with the flavorings and mix everything together until smooth.
Lastly, add the Irish Mist or Irish Whiskey and stir it into the filling.
Carefully pour the mix into your pie dish and tap the side of the dish a few times to help raise the air bubbles to the top.
Bake in the center of a pre-heated oven at 320F degrees for about 40 minutes or as soon as the pie filling springs in the center when gently pushed down.
Cool thoroughly and then refrigerate.
Serve with whipped heavy cream flavored with a little more Irish Mist or Irish Whiskey.