Our second topping today is another American one. Pumpkin pie filling – though I believe they usually put theirs in pastry. We don’t do that. We put ours on toast. So rather than buying a whole pumpkin from one of those many shops that don’t sell pumpkins outside of Halloween, you can buy a tin of Libby’s 100% pure pumpkin. This tin has existed unchanged since 1950, as has the recipe on the back for the famous pumpkin pie. And here is the recipe:
¾ cup granulated sugar
1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
2 large eggs
1 can Libby’s 100% pure pumpkin
1 can Nestle Carnation evaporated milk
The method for the filling pretty much consists of just mixing it all together.
We didn’t enjoy this at all. It looked strange, felt strange and tasted quite strange too. This may have something to do with the following: I’d ran out of sugar; I couldn’t be bothered to grind the cloves; I had no evaporated milk – I quite dominant ingredient. Thus, we didn’t really try the recipe as intended so we can’t say what its like. But if you do have a tin of Libby’s 100% pure pumpkin but no sugar, cloves or evaporated milk, then I wouldn’t recommend making pumpkin pie.
No comments:
Post a Comment