Prep thoughts: the pie pumpkin that he had was really quite small and mine was less so. If I'd cooked the pumpkin in individual batches as recommended it would have been 40 minutes of frying...
Exemplary
Prep thoughts: the pie pumpkin that he had was really quite small and mine was less so. If I'd cooked the pumpkin in individual batches as recommended it would have been 40 minutes of frying pumpkin. I ended up tossing my whole bowl of pumpkin slices in the egg/herb mixture, making sure there wasn't extra egg in the bottom of the bowl and then cooking the whole batch in one go. This was a bit of a mistake, as it meant that I couldn't control the doneness of the individual slices. In the video you can see that there are still individual slices of pumpkin in the mixture he adds to the pie crust; that's only possible with the small batches he recommends. I had to keep cooking the batch until the last pieces had softened, which meant that a good bit of it was very soft indeed.
Also, note that the instructions say to add raisins and currants, though the ingredient list omits the currants. I missed that when doing the shopping, so left those out. From the video it looks like there should be 1/3 cup of currants.
Budget an hour+ of active time to make this, mostly in the pumpkin frying stage.
Next update in a few hours once it's baked and cooled.
Cooking time: It didn't really start to bubble for half an hour past the recommended bake time, but didn't seem to be harmed by the extra time. Tasting: it tastes so odd! The herbiness makes it...
Cooking time: It didn't really start to bubble for half an hour past the recommended bake time, but didn't seem to be harmed by the extra time.
Tasting: it tastes so odd! The herbiness makes it read as savory, the sugar and raisins and pumpkin seem sweet, but not too sweet... It ends up reading to me a bit like a sweet Indian curry. It's good! But it's weird! But it's good! I tried it with a bit of vanilla ice cream, and it played up the savory feeling of the pie, but it worked really well. I'm definitely not making it again, but I'm not at all sad I made it.
Haha. So many of his recipes seem to result in that reaction. And it sounds like I will have to give it a try myself now. Thanks for sharing! p.s. Do you think if you had gone with a smaller pie,...
It's good! But it's weird! But it's good!
Haha. So many of his recipes seem to result in that reaction. And it sounds like I will have to give it a try myself now. Thanks for sharing!
p.s. Do you think if you had gone with a smaller pie, cooked the pumpkin less, and included the currants, like he did, it would have resulted much differently?
The currants would have added a bit more sweetness for sure. I'm curious if @MimicSquid added more raisins to account for lack of currants. Also curious what herbs were used. I think it could...
p.s. Do you think if you had gone with a smaller pie, cooked the pumpkin less, and included the currants, like he did, it would have resulted much differently?
The currants would have added a bit more sweetness for sure. I'm curious if @MimicSquid added more raisins to account for lack of currants. Also curious what herbs were used.
I think it could probably be brought closer to modern taste with the addition of the traditional pumpkin pie spices and using sweet herbs like the sweet majoram he couldn't find and sweet basil instead of the parsley and thyme. Possibly bump up the sugar a bit or use something stronger like brown sugar.
I think the cooking process would have changed the texture, since he could see distinct layers and I couldn't, and the larger pumpkin definitely changed the balance of flavors. I didn't find the...
I think the cooking process would have changed the texture, since he could see distinct layers and I couldn't, and the larger pumpkin definitely changed the balance of flavors. I didn't find the apples nearly as distinct.
There’s a host of Indian pumpkin curries out there (though typically with white pumpkin, a.k.a Ash Gourd). We made one recently with black eyed beans that was delicious!
It ends up reading to me a bit like a sweet Indian curry
There’s a host of Indian pumpkin curries out there (though typically with white pumpkin, a.k.a Ash Gourd). We made one recently with black eyed beans that was delicious!
Prep thoughts: the pie pumpkin that he had was really quite small and mine was less so. If I'd cooked the pumpkin in individual batches as recommended it would have been 40 minutes of frying pumpkin. I ended up tossing my whole bowl of pumpkin slices in the egg/herb mixture, making sure there wasn't extra egg in the bottom of the bowl and then cooking the whole batch in one go. This was a bit of a mistake, as it meant that I couldn't control the doneness of the individual slices. In the video you can see that there are still individual slices of pumpkin in the mixture he adds to the pie crust; that's only possible with the small batches he recommends. I had to keep cooking the batch until the last pieces had softened, which meant that a good bit of it was very soft indeed.
Also, note that the instructions say to add raisins and currants, though the ingredient list omits the currants. I missed that when doing the shopping, so left those out. From the video it looks like there should be 1/3 cup of currants.
Budget an hour+ of active time to make this, mostly in the pumpkin frying stage.
Next update in a few hours once it's baked and cooled.
Cooking time: It didn't really start to bubble for half an hour past the recommended bake time, but didn't seem to be harmed by the extra time.
Tasting: it tastes so odd! The herbiness makes it read as savory, the sugar and raisins and pumpkin seem sweet, but not too sweet... It ends up reading to me a bit like a sweet Indian curry. It's good! But it's weird! But it's good! I tried it with a bit of vanilla ice cream, and it played up the savory feeling of the pie, but it worked really well. I'm definitely not making it again, but I'm not at all sad I made it.
Haha. So many of his recipes seem to result in that reaction. And it sounds like I will have to give it a try myself now. Thanks for sharing!
p.s. Do you think if you had gone with a smaller pie, cooked the pumpkin less, and included the currants, like he did, it would have resulted much differently?
The currants would have added a bit more sweetness for sure. I'm curious if @MimicSquid added more raisins to account for lack of currants. Also curious what herbs were used.
I think it could probably be brought closer to modern taste with the addition of the traditional pumpkin pie spices and using sweet herbs like the sweet majoram he couldn't find and sweet basil instead of the parsley and thyme. Possibly bump up the sugar a bit or use something stronger like brown sugar.
I did add more raisins, but I think your suggestions would be good if you wanted something more clearly a dessert.
Which herbs did you use?
I used the herbs that were suggested: rosemary, parsley and thyme. They did a lot of the heavy lifting on the savory side of the flavors.
I think the cooking process would have changed the texture, since he could see distinct layers and I couldn't, and the larger pumpkin definitely changed the balance of flavors. I didn't find the apples nearly as distinct.
There’s a host of Indian pumpkin curries out there (though typically with white pumpkin, a.k.a Ash Gourd). We made one recently with black eyed beans that was delicious!
His reaction was positive enough that I figured I'd give the recipe a try myself. I've got the pumpkin and I'll report back regarding how it goes.
Please do! Pumpkin pie is my absolute favorite, so I would be seriously tempted to give this one a try too if you second it. :)