We have had a good crop of pumpkins this season & when thinking of ways to use them, I kept coming back to the idea of warm & inviting pumpkin pie, laden with a soft mousse like, spice filled centre, surrounded by a crunchy crust, laced with ginger & butter.
I remember working with a lovely lady some years back, who was over here in Australia from the US. We were chatting about her plans for her family’s upcoming Thanksgiving dinner. She was describing all the fabulous dishes she would be making & how excited she was to have the opportunity to bring a little piece of her home to life here. It was towards the end of the conversation that she appeared to almost physically deflate & she looked at me & said, “The only disappointing thing is the I can’t find any pumpkin.”
To say I was confused was an understatement! Pumpkins are everywhere in the supermarkets & green grocers – they come in all shapes & sizes, various colours & types. Without wanting to sound condescending, I said to her, “Did you check the fruit & vegetable section at the supermarket?”
She looked at me as perplexed as I felt & said, “Is that where they keep the cans?”