Monday, September 27th, 2010
It looks like a new record
New Bremen pumpkin growers serve huge pie
By Margie Wuebker
Volunteers cut large blocks of pumpkin pie into manageable servings at the New B. . .
NEW BREMEN - An air of expectancy and the aroma of pumpkin pie permeated the village Saturday as the New Bremen Giant Pumpkin Growers apparently shattered a world record they originally set five years ago.
Folks congregated eight and 10 deep under a tent near the Crown Pavilion to see what is hoped to be the world's largest pumpkin pie pulled from a concrete block oven. Some briefly abandoned the Ohio State Buckeyes football game being shown on a big screen to see a slice of local history in the making.
Pumpkin Growers President Jeff Wells led a contingent of committee members dressed in pristine white jackets and tall chef's hats toward the oven shortly after 4 p.m. Cheers erupted as they pulled the 20-foot pastry from the oven.
John Turner, a representative of the Shelby County Office of Weights and Measures, certified the digital scale. Vernon Bergman, a member of the Crescent Players dressed as a ringmaster for the occasion, announced the final weight as 3,699 pounds.
Committee members cheered at the announcement.
"A lot of work went into this event with most of us feeling as if we were working 16-hour shifts. Now we have to wait for Guinness officials to certify our accomplishment," Wells said.
In 2005, the Pumpkin Growers baked a 12-foot pie that tipped the scales at 2,020 pounds to earn a place among Guinness World Records. Each step in the process must be documented to meet the exacting standards.
There have been attempts to shatter the New Bremen record at festivals throughout the country. Festival planners in Circleville created a 14-footer, but the finished product was not edible. A Michigan effort failed when Guinness officials learned the ingredients were weighed prior to baking.
There was one unanticipated wrinkle Saturday - the filling required more baking time beyond the original nine to 10 hours. Instead of the original 5 p.m. serving time, Pumpkinfest-goers had to wait until 8 p.m. for a slice of the pie.
The filling included 187 cans of pumpkin, 233 dozen eggs, 109 gallons of evaporated milk, 525 pounds of sugar, 7 pounds of salt, 14.5 pounds of cinnamon and 3 pounds of pumpkin pie spice. More than 400 rectangular sheets of pie crust covered the pan.
Diners plunked down $2 for a taste, with proceeds from the 5,000 servings to benefit the community through the establishment of a scholarship fund. The Pumpkin Growers also want to reward the local police department and village as a thank you for supporting the endeavor.
The extra baking time will have no effect on the latest record-breaking attempt, according to committee members.