But when the holiday season came along, even we couldn't resist but rustle up something in the name of Halloween and Bonfire night. So in the end I snapped up a pumpkin at the market for a £2 bargain.
Sam helped to start off the carving and put in a bit of elbow grease in scooping out the flesh of the pumpkin as well.
Since we had a pumpkin, I thought we may as well make some pumpkin pie. So I just followed the basic recipe from Anthony Worral Thompson, except first I made some of my own sweet shortcrust pastry from scratch (mainly because I'm not a fan of shop bought sweet shortcrust pastry with all the hydrogenated fat and it allows me to add brown sugar and crushed pecans, for a boost of extra flavour and texture). So after blind baking, it looked like this:
After steaming and blending the pumpkin flesh, it was mixed with the eggs and cream:
After 35 minutes cooking, it looked pretty well risen, as if it was about to bubble over, but after leaving to cool like the recipe said, it collapsed back down. I decorated with with a few chocolate shapes to make it look more festive:
The pie turned out well and sturdy, with a good flavour in a way that a good traditional pumpkin pie should. It seemed to go down well with a fellow PhD friend who was excitedly trying out pumpkin pie for the first time. However, it didn't seem to be such a hit with Sam himself, who promptly left the remainder of the slice after trying only one spoonful:
Sam: "Urgh! It tastes like slime! I won't be eating that again in a hurry!" 2/10
Still, we cheered him up by putting a carving into the pumpkin of his favourite spy that's been popular in the cinemas lately :)
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| James Bond pumpkin |
James Bond pumpkin-tastic!
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