Leftovers

Part of the fun of Thanksgiving in the U.S. is that there are so many good leftovers. We're no exception and we have, in addition to the lamb, more pasta and filling for ravioli and a couple slices of pumpkin pie. I'll be making more ravioli today for lunch and Ken may do up a curried cream sauce for them.

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.