h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Our plastic rubbish is made in China nowadays, so there!

And leave it to the French to mess up pumpkin pie. Nonononono. Cream, sugar, cinnamon, nutmeg, mace, ginger, a couple eggs, a whole wad of mashed pumpkin ---> our traditional fall treat.

Off to the grocery store for some pumpkin...

Excellent Hootoo Home of today as always!
Now then quizzical may we please have the full recipe? I think the french one sounds delicious BTW shall have to challenge Angela to have a go at this one. (my oven was cleaned at least a year ago and I see no reason to dirty it!)
So if you would kindly supply us with the traditional recipe Quizzical, we can decide which is nicer...I'm sure Angela will be able to cope with two dishes, she's only got three parties lined up for the weekend!
take care
boots

OK, here is the traditional American pumpkin pie, which is sweet instead of savory. The recipe calls for canned pumpkin but cooked pumpkin from inside a 'real' pumpkin works just as well. I'm a bit nervous about converting the measures - I know 1 cup is about 230 ml - so I left the ingredients in cups and ounces (I do wish we'd go metric along with the rest of the planet). And the pie shell is a plain pastry shell (not sweet, just flour and shortening and a bit of ice water).

This is a pretty 'forgiving' recipe. You can adjust the sugar and spices to taste. I often skip the pastry shell and just bake up the filling as a custard. And you can substitute a 12-ounce can of sweetened condensed milk for the evaporated milk and sugar. Some people use cream or even plain yogurt in place of the milk.

Ingedients:
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
3/4 cup (6 oz.) granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1-3/4 cups (15-ounce can) pumpkin
1-1/2 cups (12 fluid-ounce can) evaporated milk

Method:

Preheat oven to 220°C - 425°F, Gas Mark 7.

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 180°C - 350°F, Gas Mark 4; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

For 2 shallow pies, substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 220°C - 425°F, Gas Mark 7 oven for 15 minutes. Reduce temperature to 180°C - 350°F, Gas Mark 4; bake for 20 to 30 minutes or until pies test done.

NOTE: If using metal or foil pan(s), bake on preheated heavy-duty baking sheet(s). 1 3/4 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, however, the taste will be slightly different. For lower fat/calorie pie, substitute lowfat or fat free evaporated milk. For high altitude baking (6,000 feet): Deep-dish pie - extend second bake time to 55 to 60 minutes; Shallow pies - no change needed.

Hi boots, hi quizzical!

Now, let's not have an international incident over the true nature of s shall we? I'm sure as with most things, it's "each to his own" & both are equally delicious; I look forward to trying the sweet version.

spim & I went to a traditional French family party last night, Halloween theme, where both pie & soup were served. The soup was delicious, but the pie (in my opinion) didn't quite work, couldn't seem to decide if it was sweet or savoury.

Anyway, there was plenty of other stuff on the menu, even if you are vegetarian like me, French food certainly lives up to its reputation...ooh, the cheeses, the desserts....we were treated to "Créme Anglaise" with the latter, in deference to being English! (Custard in other words; it seemed to be popular especially with the kids!)

...And of course the and .......

A great evening, who says the French aren't friendly?

Terri.

No international incident intended! I was being - I have a terrible sweet tooth and would live on desserts if I could figure out a way to stay healthy while doing so.

The dinner sounds wonderful, especially the cheeses and wines. Several years ago a friend gave a party at which he served Chateau Lafite Rothschild. Oh my oh my oh my...

Now there's seriously posh! waves to all.
take care
boots (wondering if there is a 'waves' smilie?)

Yeah there should be a *waves* smiley!
Good idea