It has always fascinated me how the pumpkin has come to represent the harvest season. What Thanksgiving feast could be without turkey, cranberries, and of course, the pumpkin. When you think about it, all of these fruits are perfect for a great American holiday, because they are all American natives, and as far as we know all were present at the first Thanksgiving feast.

Now when it comes to creating that classic dessert of the day, the pumpkin pie, this little guy, the New England Pie Pumpkin has been front and center with cooks for years. So what distinguishes it from the myriad of pumpkins now grown, all of which are edible by the way? Well, this have a particular dense, sweet flesh that's packed with that unmistakable pumpkin flavor.

It's interesting that the first pumpkin pie if you can even called it that, was actually a whole pumpkin with the seed removed, then the cavity was filled with honey, milk, and spices. Then the whole thing was cooked in hot ashes.

Now most recipes today call for the pulp of the pumpkin, which is easily prepared from rind, you can boil in water until it's soft, or bake it in the oven with the cut face down for 45 to 50 minutes at 325. Then just peel off the skin and mash the rind with the potato masher. We'll put it in a food processor.

That's all it takes to have plenty of fresh pumpkin on hand for holiday pies, muffins and breads. Thanksgiving just wouldn't be same without this classic American flavor. From the Garden, I am Allen Smith.