The Wampanoag word for pumpkin is Pôhpukun (ponh-pu-kun) = ‘grows forth round’

 Pumpkin Butter

The Pilgrims probably boiled the pumpkin and then mashed it to a puree and then added maple sugar and whatever spices they brought from England. Records show that nutmeg was one of the popular spices the Pilgrims brought with them. They would have preserved this mixture in a glass or pottery jar covered with a piece of bladder from a deer or other animal which was then tied tightly to the top of the jar. When the bladder dries it shrinks and creates an air tight cover.

The Wampanaog would have preserved pumpkin in slices and dried it. Later they would use the dried pumpkin slices by boiling then until they were soft enough to mash and then add maple sugar or syrup or other sweeteners. These are two very different ways to preserve foods.

 

This is what a jar of preserved pumpkin butter might have looked like in a Pilgrim kitchen.

This is what dried pumpkin and other squashes would have looked like at a Wampanoag home. (Photo from WoodlandIndiansEdu.com)

The recipe below uses modern ingredients such as brown sugar, vanilla extract and more spices than would have been available in the 17th century. But it is an easy recipe and is also a great recipe to make with children. Pumpkin butter can be used as a jam, on top of yogurt or to mix with your oatmeal. It is also a great gift to give at Thanksgiving, especially since it uses pumpkin which is an indigenous food.

Pumpkin Butter

1 can Pumpkin Puree (29 Oz. Can)

1 cup Brown Sugar

¾ cups Apple Juice

1 teaspoon Vanilla Extract

1 teaspoon Cinnamon

1 teaspoon Ground Ginger

1 teaspoon Ground Nutmeg

⅛ Tablespoons Allspice

Note: Instead of cinnamon, ginger, nutmeg and allspice you can use pumpkin pie seasoning/spice in an equal proportion

Dash of salt

2 Tablespoons Lemon Juice

Combine all ingredients, except for lemon juice, in a large saucepan. Bring mixture to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally until the liquid evaporates and the mixture thickens to the consistency of a spreadable "butter".

Remove from heat, stir in lemon juice and let it cool. Pour into airtight jar(s) and store in refrigerator.

Make five 1/2 pint jars.

Stewed Pumpkins

Epicurious  | October 2005

by Kathleen Curtin, Sandra L. Oliver, and Plimoth Plantation
Giving Thanks: Thanksgiving Recipes and History, from Pilgrims to Pumpkin Pie

This recipe comes from John Josselyn, an early traveler to New England. Stewed pumpkin was common, everyday fare—a "standing dish"—particularly in the fall and winter.

ingredients
• 4 cups cooked squash or pumpkin, mashed
• 4 tablespoons unsalted butter
• 1 to 2 tablespoons of cider vinegar
• 1 to 2 teaspoons of ground ginger (or any combination of nutmeg, cloves, cinnamon, and/or pepper, to taste)
• 1 teaspoon salt
preparation
Place the squash, butter, vinegar, and spices in a saucepan over low heat. Stir and heat until all of the ingredients are well-combined and hot. Adjust the seasonings to your liking and serve.
Reprinted with permission from Giving Thanks: Thanksgiving Recipes and History, from Pilgrims to Pumpkin Pie by Kathleen Curtin, Sandra L. Oliver, and Plimoth Plantation. © 2005 Clarkson Potter