i think it's going to go quiet here for a while

i think it's time to give the blog a bit of a rest.

if you have issues you need to discuss with me, feel free to write to me via my contact page

...that way i can write back privately.

or not.

  + + +

for now here's

my version of 

pumpkin pie

 cut a hole in the top of a pumpkin

remove the lid as if you were going to make a lantern

but

leave the seeds inside

place it on a baking tray

and roast it slowly in a moderate oven

until the skin is caramelised

let it cool for a bit

[otherwise it is like dealing with napalm]

while it is cooling

make the base by browning rather a lot of butter

and adding some honey

followed by equal parts of rolled oats and ground almonds

spread it in a big pie dish.

flatten it with the palm of your hand.

 

then

scoop the seedy bit out of the pumpkin

[your dogs will enjoy this with their dinners]

then scoop the flesh into a big mixing bowl

[the dogs can have the skin as well]

 

add

a good deal of sour cream

[i used several cups]

a generous pinch of salt

about a cup of muscovado sugar

freshly grated nutmeg, some cinnamon, vanilla and a little freshly grated ginger

in another bowl

beat 4 or 5 eggs

then beat them into the pumpkin mix

keep beating the mix [i use a balloon whisk]

until it is nice and smooth.

[the fragrance should be almost irresistibly delicious by now]

pour it over the prepared crust

bake in a slow oven until set and the top is nicely caramelised

[mine took about an hour and a half]

 

 all this does take a lot of heat energy

but

it is delicious.

and filling.

serve hot or cold with whipped cream.

+ + +

i guess the energy-efficient alternative would be a raw spiced pumpkin salad

...that's something i'm keeping for summer.