Thanksgiving is one of the most cherished holidays in the United States, marked by gatherings with family, expressions of gratitude, and a feast that nearly always includes turkey, stuffing, and pumpkin pie. But while today’s Thanksgiving dessert menu is dominated by pies like pumpkin, apple, and pecan, the question remains: what did the original Thanksgiving dessert look like?
The origins of Thanksgiving stretch back to 1621, when the Pilgrims of Plymouth Colony shared a harvest celebration with the Wampanoag people. While historical records are limited, this early feast offers a fascinating glimpse into early American life—and the types of foods that might have been enjoyed. Dessert, as we know it today, was likely not a prominent part of that meal. However, understanding the ingredients and culinary practices of that time can help us reconstruct a compelling narrative about what the “original Thanksgiving dessert” might have included.
Historical Context: The First Thanksgiving
The first Thanksgiving is widely believed to have occurred in the fall of 1621, when the Pilgrims hosted a three-day harvest celebration to express thanks for their successful crop yield after a difficult year. The feast was attended by approximately 50 Pilgrims and 90 Wampanoag, who brought food and contributed to the communal meal.
The only surviving firsthand account of the event is from Edward Winslow, one of the Pilgrim leaders, who wrote in a letter:
“Our harvest being gotten in, our governor sent four men on fowling, that so we might after a more special manner rejoice together, after we had gathered the fruit of our labors. They four in one day killed as much fowl as, with a little help beside, served the company almost a week. At which time, amongst other recreations, we exercised our arms, many of the Indians coming amongst us, and among the rest their greatest king Massasoit, with some ninety men, whom for three days we entertained and feasted…”
This account gives no mention of dessert, but it does provide insight into the types of meat and celebratory activities at the event.
Colonial Diet and Culinary Practices
The Pilgrims came to America equipped with European culinary traditions, but they were also quickly influenced by the indigenous foods of the New World. Their staple diet consisted of grains, salted meats, fish, and root vegetables. Sugar was a rare and expensive commodity, imported from Europe, and not commonly used in the early years of the colony.
Baking was done over an open hearth using Dutch ovens or basic stone ovens, which made the process of making pies or cakes difficult. Without access to certain ingredients like refined flour, butter, and sugar, the concept of dessert as we understand it today was not prevalent.
Indigenous Contributions to the Feast
The Wampanoag people brought a variety of foods to the meal, including venison, wild turkey, corn, and possibly native berries. While there were no recorded desserts from that meal, modern historians have theorized that early settlers may have experimented with combining their European baking traditions with local ingredients such as cornmeal, squash, wild fruits, and maple syrup.
What Did the Original Thanksgiving Dessert Likely Include?
Since the historical record doesn’t provide a definitive dessert from the 1621 harvest celebration, we must draw conclusions based on what was available, both in terms of ingredients and cooking techniques.
Possibility 1: Cornmeal Porridge or Pudding
Corn was a staple crop introduced to the Pilgrims by the Wampanoag. They used it in various forms, including cornmeal, which was boiled into a type of porridge or pudding. Corn pudding may have been a rudimentary form of dessert, especially if flavored with wild berries or honey.
Possibility 2: Boiled Pumpkin
Pumpkin was readily available and consumed, but not in the form of pie. Early settlers may have boiled or roasted pumpkin and sweetened it with sugar or honey if available. Some historians believe that the idea for pumpkin pie evolved from this early preparation.
Possibility 3: Berry Compote or Fruit Stew
Wild berries, such as cranberries, blueberries, and strawberries, were native to New England. These could have been stewed with a bit of honey or maple syrup to create a simple, sweetened dish—perhaps an early form of fruit compote used to accompany bread or porridge.
Possibility 4: Hardtack with Honey or Syrup
Hardtack, a type of dry biscuit made from flour, water, and salt, was common among early settlers. While primarily a staple food, it may have been eaten with honey or syrup as a simple sweet treat.
The Evolution of Thanksgiving Dessert
The concept of dessert on Thanksgiving underwent significant transformation throughout American history. Over time, as the availability of ingredients improved and American cuisine developed, dessert became a staple of the Thanksgiving meal.
17th to 18th Century: The Rise of Baking
By the late 1600s and early 1700s, American households began to develop more formal baking techniques. As sugar became more readily available, especially through trade, desserts such as fruit pies and tarts began appearing on tables. However, due to the season, fresh fruit was limited in the fall, so dried fruits like apples and raisins were commonly used.
Apple Pie: A Growing Tradition
John Robinson, a Pilgrim minister, wrote recipes that included apple pie, suggesting that the Pilgrims or early settlers may have enjoyed this dessert when made with dried apples. The combination of spices such as cinnamon, nutmeg, and cloves—popular in early colonial cooking—began to shape the flavors we now associate with Thanksgiving pies.
19th Century: Thanksgiving Becomes a National Holiday
Thanksgiving as an official national holiday did not take hold until the 19th century. In 1863, during the Civil War era, President Abraham Lincoln declared the last Thursday in November as a national day of thanksgiving. This marked a significant cultural moment, as families across the country began to formalize their own traditions—including the types of desserts served at the feast.
- Emergence of pumpkin pie as a holiday staple
- Greater availability of cream, butter, and refined sugar enabled richer desserts
- Cookbooks popularized regional favorites such as pecan pie (Southern U.S.) and mince pie (New England)
Pumpkin Pie’s Rise
Pumpkin pie began to appear in American cookbooks in the early 18th century. The modern version that we know—made with fresh pumpkin, eggs, cream, and warm spices—became more common as dairy farming and seasonal produce became abundant.
The 20th Century and Beyond: Thanksgiving Desserts Today
With the industrial revolution and the explosion of food production in the 20th century, Thanksgiving desserts evolved into the rich, varied offerings we know today. Grocery store availability of ingredients, the convenience of pre-made crusts, and post-war culinary trends all contributed to the modern dessert table.
The Triad of Thanksgiving Desserts
Today, the most popular Thanksgiving desserts in the United States are:
- Pumpkin Pie
- Apple Pie
- Pecan Pie
These pies represent a blend of early American and colonial heritage, as well as regional variations. Apple pie was influenced by early European styles, pumpkin pie evolved from indigenous ingredients and early American cooking, and pecan pie has Southern roots, where pecans were native to the region.
Modern Variations and Cultural Influences
As the United States has become more diverse, so too have Thanksgiving desserts. Immigrant families have brought their own traditions, such as sweet potato pie (common in African-American households), German stollen, or even cheesecakes and fruit tarts with modern twists.
The rise of food blogs and television cooking shows in the 21st century has also spurred innovation, with gourmet variations such as bourbon-pecan pie, salted caramel apple pies, and even vegan or gluten-free versions of classic favorites.
The Role of Sugar, Spice, and Seasonal Tradition
The flavors associated with Thanksgiving desserts—cinnamon, nutmeg, allspice, ginger, and clove—are deeply rooted in early Colonial cooking, which borrowed heavily from European spice routes and indigenous plant knowledge.
Why These Flavors?
Spices not only added flavor but were also used to preserve food before refrigeration. The use of warm spices in pies resonated with the seasonality of fall, aligning with harvest themes and the earthy sweetness of pumpkins, apples, and pecans.
The Influence of Harvest Ingredients
Thanksgiving desserts are a celebration of the fall harvest. Ingredients like pumpkin, apples, and pecans peak in the fall and symbolize abundance, warmth, and gratitude—perfect for a holiday centered around giving thanks.
A Table Comparison of Thanksgiving Desserts Then and Now
| Aspect | Original (1621–1700s) | Modern (21st Century) |
|---|---|---|
| Common Ingredients | Wild berries, cornmeal, pumpkin, maple syrup, hardtack, dried fruits | Flour, sugar, butter, pumpkin puree, apples, pecans, dairy |
| Treatment of Pumpkin | Boiled or stewed | Baked in crust |
| Main Dessert Type | Puddings, stews, rudimentary flatbreads with sweeteners | Pies (pumpkin, apple, pecan), cheesecakes |
| Cooking Methods | Stone ovens, Dutch ovens, boiling | Modern ovens, pre-made crusts, electric mixers |
| Flavor Profile | Mildly sweet, simple, rustic | Rich, spiced, sweetened, layered |
Recreating the First Thanksgiving Dessert at Home
For those interested in exploring historical accuracy and traditional cooking methods, it’s possible to recreate a dessert inspired by early American and indigenous practices.
Ingredients to Use
- Roasted pumpkin or squash
- Wild or dried berries
- Maple syrup or raw honey
- Cornmeal for porridge or pudding base
- Spices like cinnamon bark (not modern ground cinnamon), which would have been more authentic
Simple Recipe: Indigenous-Inspired Pumpkin and Cornmeal Dish
Ingredients:
- 1 cup roasted pumpkin
- ½ cup cornmeal
- 2 tbsp maple syrup
- Powdered cinnamon bark (or modern cinnamon)
- Pinch of salt
- 1 cup boiling water
Instructions:
- Place the cornmeal in a pot and add boiling water slowly, stirring constantly.
- Cook over low heat for about 20 minutes, stirring until thickened.
- In a separate bowl, mash the roasted pumpkin and mix with maple syrup.
- Season with a pinch of salt and a dash of cinnamon.
- Serve the pumpkin mixture over the cornmeal pudding.
This simple, rustic dessert evokes the spirit of early American gatherings and offers a taste of what a Thanksgiving dessert might have been for those at the first harvest celebration.
Conclusion: Honoring Tradition Through Food
The original Thanksgiving dessert was likely rustic and unrefined, reflecting the limited resources and available ingredients of the time. While historical records do not explicitly mention dessert at the 1621 feast, we can infer that early settlers and Native Americans likely enjoyed simple, sweetened preparations of fruits, grains, and squash.
As centuries passed, Thanksgiving desserts became richer, more complex, and deeply interwoven with regional American cuisine. However, understanding the origins of these dishes adds a layer of appreciation for the historical journey of Thanksgiving food.
So, the next time you sit down for a slice of pumpkin pie or a forkful of pecan tart, remember that you’re partaking in a legacy that began centuries ago with a harvest, a shared meal, and a simple yet meaningful expression of gratitude. And perhaps you’ll feel inspired to try a taste of history by incorporating one of these early dessert ideas into your own Thanksgiving feast.
What was the original dessert served at the first Thanksgiving?
Historians believe that there was likely no pumpkin pie or other classic Thanksgiving desserts at the first Thanksgiving feast in 1621. The Pilgrims and Wampanoag people mainly consumed what was locally available and in season. The meal would have included foods like venison, wild fowl, fish, and a variety of vegetables such as onions, beans, and squash.
Given the limited access to sweeteners like sugar and the lack of proper baking tools, desserts as we know them today were probably not part of the meal. Instead, any sweet element might have come from dried fruits, nuts, or berries that were native to the region. Over time, as sugar became more accessible and baking techniques evolved, desserts began to take on a more familiar form in Thanksgiving celebrations.
Why wasn’t pumpkin pie the original Thanksgiving dessert?
Pumpkin pie became a Thanksgiving staple much later in American history. In 1621, the Pilgrims did not have the ovens necessary to bake pies nor did they have large quantities of sugar or butter, which are essential for making traditional pumpkin pie. They may have used pumpkins in other ways, such as boiling or roasting them, but baking them into a pie wasn’t feasible at the time.
Colonial cookbooks from the 17th and 18th centuries show that pumpkin was used in porridge-like dishes or stews. The version of pumpkin pie familiar today began to appear as late as the 18th century, when baking methods improved and sugar became more widely available. Its popularity grew significantly in the 19th century when Thanksgiving became a national holiday and pies were embraced as a symbol of American domestic life.
What desserts were commonly eaten during the 17th century in New England?
During the early days of colonial America, dessert options were limited by the ingredients and technology available. Common ingredients like dried fruits, nuts, molasses, and cornmeal were used to create sweet dishes. One example is “pompion,” a recipe from the early 17th century that involved baking pumpkin or squash with spices like cinnamon and ginger, although it was more of a custard than a pie.
In addition to early forms of pumpkin dishes, settlers also made use of native berries, such as cranberries and apples, which were sometimes sweetened with honey or molasses. Cornmeal puddings and apple-based desserts, like apple butter or apple pan dowdy, became part of the repertoire of early colonial cooking and may have appeared in later Thanksgiving meals.
How did Thanksgiving desserts evolve over time?
As trade routes expanded and the availability of ingredients improved, American Thanksgiving desserts began to evolve. By the 18th and 19th centuries, pies had become a common feature at festive meals, including apple, mince, and pumpkin pies. Sugar and spices became more affordable, and sturdier ovens allowed for more reliable baking.
With the formalization of Thanksgiving as a national holiday in 1863 under President Abraham Lincoln, the holiday became a time for families to embrace quintessentially American foods. Pies and other desserts became central to the Thanksgiving meal, and cookbooks began offering recipes that emphasized tradition and celebration. These dishes reflected a blend of European baking techniques and New World ingredients.
What role did Native American foods play in early Thanksgiving desserts?
Native Americans played a significant role in shaping the diet of the early colonists, including the use of native ingredients in desserts. Many of the fruits, nuts, and plants available to the Pilgrims came from indigenous knowledge. Sweet treats or natural sweets, like dried berries or maple syrup, were more reflective of Native American diets and seasonal availability than the desserts settlers were accustomed to in Europe.
The blending of these native ingredients with European cooking styles led to new desserts over time. For example, indigenous corn and pumpkins featured in some of the earliest sweet dishes made by the settlers. Although they may not have been served as desserts in the modern sense, these foods laid the foundation for the sweet dishes that eventually became part of Thanksgiving tradition.
When did pie become a standard part of Thanksgiving?
Pie became a standard part of Thanksgiving starting in the 18th century and solidified as a tradition during the 19th and 20th centuries. As baking technology improved and sugar became more accessible, pies of all varieties began to be viewed as essential components of an American holiday meal. Recipes for pumpkin, apple, and mince pies began to proliferate in cookbooks.
By the mid-19th century, when Thanksgiving was declared a national holiday by Sarah Josepha Hale and signed into observance by President Lincoln, pies were already a celebrated part of the meal. The idea of a family sitting down to a holiday feast with pie at the center became an idealized image in American culture, reinforcing its place as a Thanksgiving staple.
What are some early recipes that influenced Thanksgiving desserts?
Early American cookbooks reveal that the desserts of Thanksgiving were influenced by regional ingredients and available cooking methods. One such recipe, “pompion” from the 1672 cookbook The Art of Foyling and Fruitering, describes a method of preparing pumpkin with cream and eggs, then baking it in a crust, which may have inspired the modern pumpkin pie. However, this early version lacked the refined sugar and spices commonly used today.
Other early recipes include apple pudding made with cornmeal, dried fruit pies, and custards flavored with molasses and ginger. These early sweets laid the groundwork for the variety of desserts now enjoyed each Thanksgiving and marked the development of uniquely American dishes drawn from both European traditions and native American ingredients.