The other day I had some ridiculous brainwave to have a mock thanksgiving (ie: devise some excuse to make and eat pumpkin pie, because I like it).
Having grown up with American families I’ve been exposed a couple of times to the excited uproar of turkeys and pilgrims (or Chicken and kids dressed up in paper hats – ahh the benefits of the Pacific) otherwise known as Thanksgiving, which is on the 23rd November. Infact, I think my little sisters may have even been Indians in a Thanksgiving play.
The simple fact is. I have now gone and invited four people (plus Geoff – because we’re having it at his house) for dinner on the 26th. Which means I have to cook a roast, which I can do, but also a pumpkin pie.
Here is the problem.
Australians don’t eat pumpkin pie. This means that they don’t sell ‘pie pumpkins’ (which I’ve deduced as ‘sugar pumpkins’ – thank you Google) or pumpkin puree in a can – not to my knowledge anyway. Apparently when cooking from scratch, pumpkin pies are very easy to stuff up.
You can attempt it with Butternut Pumpkin (which was the only kind of pumpkin I knew about before today) but it’s not the ‘best’.
I’m now thinking that I should follow my parental’s advice and give it a trial run… so it’s off to the supermarket for me and I shall keep you posted.
*11:34am: latest findings suggest Jap pumpkins