Walt's pumpkin pie.
This is the pumpkin pie that I made using buttercup squash from our garden. When I make this style of pie, I use an American recipe as a starting point, but I reduce the amounts of sugar and spices so that the flavor of the pumpkin comes through. I really like it that way, but I may be in the minority. I serve the pie with a dollop of slightly sweetened whipped cream.
That's all the food photos I have. Tomorrow we'll go back to Villandry.
UPDATE: Here's the recipe:
Walt's Pumpkin Pie
2 cups roasted pumpkin (or other winter squash) pulp
1 1/2 cups heavy cream
1/4 cup granulated sugar
1/4 cup raw or light brown sugar
1/2 tsp salt
2 whole eggs plus 1 egg yolk
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground cardamon
1/2 tsp grated lemon zest
1 pie crust, blind-baked in advance
Preheat oven to 220ºC (425ºF).
Mix sugars, salt, spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin puree. Stir in cream. Whisk all together until well incorporated.
Pour into a re-baked pie shell and bake for 15 minutes, then reduce the heat to 180ºC (350ºF) and bake for an additional 40-50 minutes. If the surface of the pie begins to crack, reduce the heat further.
Let cool for two hours, then serve with whipped cream.