My husband and I were recently in France visiting friends who have relocated there. Johana, their daughter, pulled me aside and said, " Judy, let’s make pumpkin pie like we did in your cooking course."
Soon we were trekking off to the store for the ingredients. No tinned pumpkin or evaporated milk was available but we found beautiful fresh pumpkin cut in pieces we judged about right for a pie as well as cartons of whipping cream. Back in the kitchen we roasted, cooled and peeled the pumpkin. That with enough whipping cream, eggs, sugar, and a touch of ground spices of cinnamon, cloves and ginger were soon churning in the blender. While the pumpkin was roasting we put together the ingredients for the pastry and partially baked the pie shell. Last we added the liquid pumpkin custard and baked.
There were ten of us that night enjoying a small piece of pie with a dollop of more whipped cream on top. Johana said it wasn’t fair that she ended up with such a small serving when it was her idea to make the pie.
You too can create this lovely autumn treat the speedy way millions of American do by using tinned pumpkin and evaporated milk as both are available in many U.K. grocery stores. The recipe is on the pumpkin tin. So easy.
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