When entertaining (something we rarely do now that I am back at school) I have always paid particular attention to my table. Ensuring that it is dressed and ready for the feasting burden we are about to bestow upon it, is almost as important as the feast itself. Last night the question arose as to what we would be doing for Thanksgiving (not celebrated in Ireland of course) and I started obsessing over one of my favourite desserts - Pumpkin Pie.
Yes - we have ample fresh Pumpkin laying around the house since the feast of Halloween last week, but you and I both know that no matter how hard you try, our how talented your husband is in the kitchen, it does not taste as good as the silky stuff out a can. My search began and came to a crashing halt as I realised that there is not a can of pumpkin to be found in Ireland.
I know, sounds a little dramatic even for me, but the sense of panic and urgent need for this spicy scent and sweetness of this sticky sublime pie has taken over my brain and I cannot live without at least ONE bite! Is ANYONE listening to me????
Yes, thank God. My good friend Natalie at my favourite local foodie shop is on the ball."Well", says she, "there usually is a can of that stuff knocking about the lowest shelf around this time of the year, but I don't see it here today. A few yanks come looking for it around the end of November last year, so we got a bit delivered to threw on a shelf and then we were left trying to shift it for the rest of the year. Last year, I ordered in twelve cans of it, and seeing as only seven of them moved, we reduced the order to less than half this year. Those are already spoken for, so should I put your name on one of the cans for next year then dear?"
(the above is a sad but true story)
OK - fit to be tied and wanting someone to kill me now, as I will not be getting what I want for at least another few weeks (and let's face it, I am not really all that patient!) I worked on the best frowny face I could muster and (after peeling those leftover pumpkins) my handsome Chef once again delivered!
Whatcha need:
1 1/4 cups pumpkin puree - canned.
(use the fresh stuff if like me you feel the need for martyrdom)
3/4 cup sugar in the raw
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
A whole pod of vanilla bean scraped out (trust me)
1 unbaked 9 inch pastry shell. (Yes, he uses the frozen one and it is perfect).
3/4 cup sugar in the raw
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
A whole pod of vanilla bean scraped out (trust me)
1 unbaked 9 inch pastry shell. (Yes, he uses the frozen one and it is perfect).
HowYaMakeIt
In a great big bowl - pumpkin, sugar, salt, spices, and flour and mix well. Add eggs; keep mixing. Add evaporated milk, water, and vanilla; and you guessed mix some more. Pour into pastry-lined pie pan. Bake at 220° Celsius for 15 minutes; reduce heat to 180° and bake about 35 minutes longer, or until center is set.
Yum, yum, yumba!
That is all the WiseWords I have for today's rainy day!
WiseMóna
5 Comments:
What I seem to have the most luck with - making my own - yes I am a martyr like yourself - I steam the pumpkins in the oven - when they are done and I remove the peel - i put it in the food processor and let it puree until you get that silky texture of which you speak.
Did you need to run it through a cheesecloth?? Or was it just fine out of the food processor?
If you leave it in the processor long enough it's as smooth as baby food.
I used your recipe for my pie this weekend, and it was awesome!!! Thanks!
Thanks Josh; Thanks Kelly; - making Sweet Potato Pie this weekend - any good recipes for this one??
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