Pumpkin pie is quite a marvelous thing. In a former incarnation I used to work in a test kitchen dealing with the American market – I became very familiar with Pumpkin pie. I find this odd but as far as I can see, Pumpkin does not feature in America outside of Halloween and pumpkin pie. Pumpkin is purchased in a can. Spooky.
Naturally I do not have the benefit/handicap of tinned pumpkin puree – I have to do it the old fashioned way. Now I’m not the tallest or strongest of people and Pumpkin seems to present issues for me – I seem to get about halfway through with the knife – knife won’t go in, knife won’t go out. I throw a tantrum. Knife does not respond to verbal threats and still won’t go in or out. Lift knife up use brute force (not very brut though) slamming pumpkin down onto board. Pumpkin releases grip in mid air and somersaults gently across the room. Queue swearing.
Fortunately I had the Husband on hand and naturally he dealt to it with the proverbial ease of a hot knife through butter and the smugness of the cat who got the cream. Men. Would rather live without them but would die of starvation from not being able to open jars.
The actual pumpkin pie recipe I used is from Baking Illustrated – a book by those nice people at cooks illustrated. If you haven’t heard of cooks illustrated it’s an interesting concept. They cook each recipe multiple times altering quantities of ingredients, cooking times, temperature, types of ingredients, methods and so on – hoping to arrive at the perfect whatever – in this case pumpkin pie.
This theory appeals to me , I am first and foremost a scientist and one qualified in food, but I have to take issue with the premise. When it comes to food I don’t think there is a “perfect” way to do anything, no one right way that everyone prefers. Take chips for example – people always go on about the perfect chip, golden on the outside, fluffy in the middle. While I’ll be damned if sometimes I don’t actually like my chips a little soggy. So there.
Anyway – back on topic again. The pumpkin pie turned out fine – I was a little quick off the mark taking it out of the oven the first time round and had to put it back in to set properly. A pumpkin pie doesn’t take like pumpkin in the way that carrot cake doesn’t taste like carrots. I suppose if you imagined pumpkin soup crossed with custard with a lot of mixed spice you’d probably be close.
The only flaw in my plan was the transportation. The party was to be held in Scene one, in town. Not usually a problem except that there was something on at Vector Arena. Parking was in somewhat short supply so we had to park a little further afield than usual. I’ll leave you with the final image of the night – me trekking down Fort St on a Saturday night with two Pumpkin pies in hand.