The history of pumpkin pasty

Pumpkin pasties, or more commonly known as pumpkin empanadicos, originate from northern Spain, specifically the Aragón region, and are a clear example of Arab influence on Spanish cuisine. These sweet pastries, made with pumpkin, sugar, and spices such as cinnamon and anise, trace their roots back to medieval times when Aragonese cooking began incorporating ingredients and culinary techniques introduced during Muslim rule on the Iberian Peninsula.

The Arab influence is evident in the use of aromatic spices and dried fruits, hallmarks of Hispano-Arabic desserts. Ingredients like pumpkin and sugar were common in Moorish recipes, and their inclusion in the empanadico reflects the adaptation of these traditions to the local resources and customs of Aragón. Additionally, the use of simple doughs made with lard or oil, typical of rural baking, also stems from these influences.

Historically, empanadicos were linked to religious and agricultural festivities, especially Christmas and winter celebrations, times when pumpkins, harvested in summer and autumn, were at their best for preservation. The earliest documented references to these types of pastries date back to rural traditions of the 17th and 18th centuries, when families prepared them as part of family gatherings and community rituals.

The empanadico was also a symbol of resourcefulness and domestic economy. During medieval and early modern times, their preparation with local products such as pumpkin, raisins, and pine nuts reflected ingenuity in creating nutritious and affordable desserts. In local markets, these sweets were exchanged or sold, reinforcing their place in the region's gastronomic culture.

In towns like Loarre, Somontano de Barbastro, and other areas of Alto Aragón, empanadicos became an essential part of winter festivities. Although initially associated with Christmas, their popularity has led to their being made throughout the year in bakeries and homes across Aragón. Each area retains slight variations in the recipe, but the use of pumpkin remains the defining feature.

Today, pumpkin empanadicos are considered a culinary heritage of Aragón, connecting rural traditions with the sophistication of Arab techniques in Spanish cuisine. Their preparation not only evokes the flavours of the past but also celebrates the cultural richness and shared history of this northern Spanish region.