Probably a hybrid descendant of Cucurbita pepo, the common pumpkin. Waverly Root, in his engaging book The Food of France, expresses surprise to have found “pumpkin pie” in France. In Berry, a district about 150 miles southwest of Paris, he discovered that they traditionally make a tart of pumpkin that they call citrouillat. In this country, pumpkin pie often appears in the holiday season. When rightly seasoned and served under a benign cloud of schlag, it can become a heavenly experience. —Henry Evans
149 copies were printed and sell for $300 each.