Roasting a pumpkin is no different from roasting any other kind of squash – you could do it two ways: But also because I roast a pumpkin for it. I cannot.įor the last several years, my go-to pie has been the late, marvelous Camille Glenn’s brandied pumpkin pie from her glorious Heritage of Southern Cooking by Workman books. The toothpick test will tell you whether or not the custard is at your desired consistency. Since these custards are in individual servings, they don’t need to set as firmly as they might for pie, but it’s really up to you. I do this in a water bath (or bain-marie) because the water regulates the temperature fairly well, and, though it’ll take a little longer than it would if I’d just arranged the ramekins on a cookie sheet, they’ll bake more evenly because of it. It’s a custard! And what can you do with custards? You can dole them out into ramekins and bake them as crustless custard cups! Easy. Remember, a pumpkin pie filling is mostly just puree, milk, and eggs. This recipe is for you.Ī scrumptious little nibble for the fall and winter months But you desire more pumpkin – I feel that. Now, I wouldn’t stoop to call this a bad thing, but probably by the time you have leftover pie filling, you’re probably sick of making crusts – sure, you could nip out to the store and get a coupla pre-made graham-cracker crusts (that’s what I did, after all, because there ain’t no pie like spontaneous pie), but let’s imagine that it’s the day after thanksgiving, or, okay, two days after thanksgiving, and you’re exhausted from pie-crafting. If, in that time, you choose to roast your own pumpkins (which I recommend, heartily! It’s fun!), you will probably end up with an excess of pumpkin puree, and, by extension, pie filling. Well, if I’m reading my watch correctly, pumpkin pie season is here, and will be for another month or two. Pie is, to be truthful, the pinnacle of human achievement, and anyone who tells you that it’s vaccines, rockets, and wireless internet is blowing it out his ass. I’ll just tell you that no pie-eating nation can ever be permanently vanquished, and that “in our own glad and fortunate country the seasons are known by their respective dominant pies.” We set our clocks by pie. I’m not even going to try to convince you that pie is better than cake.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |