The Sunday Class
Website designed and maintained by Microport  © 2010 -19
Taught/practised on: 2012 October 28 th
PUMPKIN PIE  (J8x32)  Mike Williams (Paris musician)  12 SCDs  1- 4 1s+2s set, dance RH across ½ way  5- 8 1s+3s set & dance LH across ½ way  9-16 1s dance reels of 3 on own sides (1s giving LSh to 3s to start) 17-20 1s set, cast up 1 place while 3s set & cross down LH 21-24 1s set & cast up to top while 2s set & cross down LH   25-32 1s+2s dance Poussette 
Pumpkin Pie is considered a traditional American dessert, however British cookbook writers have been trying hard to make us like it for over 300 years – long before the first recipe appeared in Cucubita Pepo's native America. In a 1932 letter to The Times, a gentleman marvels at the prodigious growth of the pumpkin in his garden – but adds doubtfully, " ... whether it is a food worth eating remains to be seen." The idea of having a vegetable for pudding doesn’t sit well with us Brits – even carrot cake took a while to catch on this side of the Atlantic.  To make a pumpkin pie, you need a big orange Halloween-themed vegetable, right? Well, not necessarily – America's most popular pumpkin comes straight from a tin, for the very good reason that most fresh pumpkins are watery, stringy, and best left to Jack o' Lanterns. The ubiquitous Libby's pumpkin purée is actually made from something called a Dickinson's Select, which is a squash, rather than a pumpkin and Jamie Oliver, amongst other top chefs, recommends using butternut squash instead. In addition to the spices (cinnamon, ginger and cloves), a tot of rum and/or finely chopped stem ginger can enhance the taste - and a few pecans could emphasise the American connection. Don’t be tempted to use an uncooked pastry base either - blind bake the pastry first to ensure a contrast with the soft pumpkin custard.