Tuesday, October 31, 2006

Cinderella pumpkin

Last year when I made pumpkin pie for Halloween, I made the beginner's mistake of using flesh scooped out from our jack o'lantern and the result was disastrous -- a watery, fibery mess. This year I resolved to select the right variety but hardly got the chance -- as soon as we arrived at the supermarket my daughter spotted "Cinderella" pumpkins and, given her current enchantment (and desired Trick o'Treating costume), this is what we took home.

Deep orange red, flattened in shape and heavily sutured, the Rouge Vif d'Etampes do indeed resemble Cinderella's carriage pumpkin. And, as it turned out, it has thick moist flesh, almost custard-like in texture, and it made for delightful pie.

Cinderella Pumpkin Pie

-2 cups of pumpkin puree
-4 eggs
-1/2 cup cream
-1/2 whole milk
-1/2 cup maple syrup
-1/2 brown sugar
-1 tsp each of cinnamon, nutmeg, clove, ginger

Heat the oven to 400 degrees. Mix all ingredients and pour into prepared pie shell. Bake for 40 minutes and remove from oven. The still wobbly center should set during cooling.


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