Pumpkin pie 13 December 2005, 19:49


Pumpkin pie, October 11, 2005

For a Thanksgiving pot luck dinner, I made pumpkin pie, not knowing it would be used to coerce five kids age 2 to 10 into good behaviour.

I cannot remember what pastry I made, but it was probably my usual rebel salty butter pastry bastardized from Joy, which goes very nicely with an American-style filling. The filling was silky soft and the Bailey’s-laced whipped cream was a great accompaniment (I think it is a brandy in the recipe, but we had none).

The remnants I put into ramekins (above). Great results from refrigerated moulded pastry, filled two days later.

One time in fall 1999 friends had a bumper crop of pumpkins in the garden, and it was time to haul out the American recipes. We failed with a pumpkin risotto (probably due to vinegary wine), but scored with a pumpkin pie baked in a huge earthenware dish. It tasted to my Dutch hosts/eaters like the familiar spekulaas (spice cookies). I’d bet the spice of autumn and winter treats comes to American cuisine from German and possibly Dutch settlers.

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For a not-as-nice previous pastry experiment, see Pear tart.

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