Good Gourd


The purée overflowith and another Holiday to eat pumpkin pie is fast on my heels, I just couldn’t be happier.

Pumpkin pie is one of those things rarely eaten but certainly loved. Perhaps it’s absence is why it’s so cherished by so many. I don’t care really. It’s the highlight of Thanksgiving dinners everywhere and a terrific way to eat pumpkin.

This year having so many varieties to search for the ultimate pie pumpkin, I wanted got the urge to try out a few different ideas stemming from the same great end result.

With the scraps I made these super Pumpkin Pie Poppers. It was a perfect way to taste test and to say I ate the whole pie, so with the winner, I made a fresh batch.

Of all the pumpkins collected from the patch, I found some that were fabulous in soups, some that were great for pasta and of course pie.

In the top three, the all classic Sugar Pie Pumpkin is always standard. It has a good texture, dense and creamy for pies.
Next, silky with a hint of melony sweetness was the Rouge Vif D’Etamps. This Cinderella pumpkin is not just charming for it’s good looks. Once it’s prepared for pie, it’ll make you and your guests all feel happy forever after.
Last it’s the queen of Venice. I know I just when on and on about how I love the Marina Di Chioggia but, as far as pumpkins go, it’s practically perfect in every way. This gourd tasted great on it’s own so naturally, it’s sweet and creamy texture worked beautifully in the gnocchi, cake, pie, pasta and CUSTARD that followed.

Essentially that’s what pumpkin pie is right, custard in a pastry shell? This notion got me to thinking about my own likes for pie and maybe others too. I’m more for the insides and not so much for the crust. I try, really I do to eat every last crusty crumb, but after all this testing, I was looking forward to my second, er, third Thanksgiving of the year, I thought maybe to just put the good stuff in a cup.

This revolutionary classic is so versatile and sure to please everyone at the Holiday table. Topped with whipped cream and fresh nutmeg or made extra decedent with a good sprinkling of sugar and a dusting of fresh cardamom, then brûléed to a sharp, crunchy perfection.
Ahhhhhh. Don’t even get me started on my love of crème brûlée.


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