" the cook occupies a special place in this world, standing squarely between nature and culture"
I was going to start this blog off with all sorts of healthy. Then I realised it was Sunday.
Sundays for me are a day of enjoying a healthy relationship with food. I find this increasingly important in this calorie counting carb avoiding world. No ingredients are out of bounds, more complex recipes are tackled, great music is on and the end result is shared with friends or family.
I spent this Autumn weekend in a friend Becki's kitchen cooking up a family recipe of hers - Oh My! Pumpkin Pie.
Becki is Canadian born and used to find the concept of using pumpkin in a savory dish about as bizarre as I found the thought of eating a sweet made with pumpkin. But these Canadians are seriously on to something (and we have broadened her mind with pumpkin soup/roast/pizza).
While this pie does include decent quantities of brown sugar and butter, the real star of the show here is the spice mix. Ginger, nutmeg, all spice, vanilla, clove and cinnamon give this dessert an intricate flavour without being overly sweet. Slices need only be small, and the texture is a crumbly candied pecan nut base with a smooth and moist filling.
This recipe could quite easily be made gluten free by using plain gluten free biscuits or shortbread in the base.
Give it a go, let pumpkin out of the savory box you have kept it in and enjoy the cooking cred of serving up pumpkin as dessert.
Recipe is up on Becki's blog www.curiousisshe.com