Image courtesy of ehow.com

Though the turkey often receives all the glory come this time of year, many Thanksgiving feasts would be considered incomplete without the pièce de résistance — the pumpkin pie. The crispy, buttery crust, layered with a sweet yet spiced filling and topped with a dollop of whipped cream has become an iconic symbol of Thanksgiving. However, though the pumpkin pie is often gone in a flash, getting the pumpkin ready for baking is a much lengthier process.

From the Vine

Though eating a piece of pumpkin pie is a relatively short, easy process, according to Randy Graham, co-owner of Curtis Orchard and Pumpkin Patch, the pumpkin's transition from the vine to the Thanksgiving table is much longer and more complicated.

"Planting pumpkins is a complex process," says Graham. "The ground has to be well prepared and good weather and timing is key."

While most of the pumpkins sold at Curtis Orchard are for carving purposes, Graham said the orchard does sell a few varieties worthy of pie baking.

"The carving pumpkins are stringy and grainy in texture," he says. "The few we do grow for pies don't even look like pumpkins. They are a tan, football shaped squash with natural sweetness."

Baking pumpkins must go through a multi-step process in order to be considered ready for baking. Once harvested, the small pumpkins must be cleaned and cut in half. The pulp is then cleaned out and all seeds and "stringy" bits are removed. The remaining pumpkin must then be cooked, either in the oven or in the microwave. After cooking, the soft pumpkin flesh is scooped away from the rind, pureed, and ready for baking.

From the Can

With all the stress that the holiday season brings, few people have the time to spare for picking out the perfect pumpkin for their pie. Luckily for them, and for all of Central Illinois, the headquarters of Libby's Pumpkin is located just a little over 80 miles away in Morton, Ill., the self-proclaimed pumpkin capital of the world.

According to Jim Ackerman, the district supervisor of Libby's Pumpkin, the brand accounts for 85% of all processed pumpkin sold in the United States. Ackerman says Libby's Pumpkin keeps that great pumpkin taste by adopting a process similar to how one would prepare a pumpkin for baking at home.

"Once harvested, they are thoroughly washed," he says. "Then they are pressure-cooked and pureed in a big blender. Overall the process takes about 3 hours."

Though the process is basically the same as one might use for homemade pumpkin puree, the size of the pumpkins grown for commercial use is vastly different from the small, sweet pumpkins grown for individual use.

"The pumpkins start as little, green golf balls and grow to about twice the size of a basketball," Ackerman says. "They are usually between 15 and 20 pounds."

According to Ackerman, Libby's Pumpkin can produce 20,000 cans an hour at 3 cans per pumpkin.

This profitable production helped to make Morton, Illinois the go-to place for pumpkins.

Lindsey Harrison, a freshman in elementary education at the University, says growing up in Morton has really made her appreciate pumpkins.

"For me, fall means pumpkins," says Harrison. "It's a really big deal in Morton, and in the fall my house would always smell like pumpkin because my mom did a lot of baking."

Even though Harrison thinks pumpkin spice is "unique and delicious," she enjoys the unique uses for pumpkin — pumpkin-flavored chili, bread, ice cream and cookies — more than pumpkin pie itself.

Still, even if Harrison herself does not much enjoy the traditional pie, she does believe that pumpkin pie, and pumpkin flavor in general make the season enjoyable.

"Without pumpkin pie, fall would be lacking."