Chef Lalanne, Josh and callers talk about pumpkins and various applications for pumpkins in the culinary world. A caller shares her recipe for one of the original pumpkin recipes - the inspiration for what we now consider pumpkin pie. Josh also talks about the story that has inspired what we know as "jack o' lanterns."
In Colonial times, pumpkins were used in pies - but they were used in the crust, not in the filling. Times have certainly changed. Also back then, the inspiration for what we consider pumpkin pie today was formed. People would cut the top off of pumpkins, fill it with a cream and sugar substance, and bake it. That has evolved into what we now know as pumpkin pie.
A caller this morning shared a recipe she uses, honoring the original pumpkin pie. She says she cuts the top off of the pumpkin (usually a smaller pumpkin), fills the inside with a simple custard, and then bakes it for a couple of hours. It's then allowed to sit and firm up a bit, before being cut into slices. The woman was seeking different ways of dressing it - nuts, whipped cream, drizzled chocolate, cranberries. Yum. The caller was even generous enough to share the recipe with us:
3-4lb sugar pumpkin, hollowed out - save the top
--find the volume of the pumpkin by filling it with water & then measuring the water as you pour it back out.
--for every cup of filling needed, mix 1/2 C milk, 1 large beaten egg (or 1/4 C egg substitute), 1/4 C raisins*, 1 T sugar, 1/2 t cinnamon, & 1/4 teaspoon nutmeg.
--set the pumpkin in a round casserole that will hold it upright. pour the filling into the pumpkin & replace the top. pour 1" water into the casserole around the base of the pumpkin.
--bake at 350F for about 2 hours, or until filling is set, pumpkin is darkened, & the pumpkin flesh is tender when pierced with a fork. cooking time will vary based on the thickness of the pumpkin. if you use egg substitute, the filling may take longer to set up.
--when the pumpkin is done, remove from the oven & let stand for about 15 minutes. when ready to serve, slice in half from top to bottom & let the halves fall filling side up. slice the halves into wedges & serve.
--*I substitute an equal measure of dried cranberries or dried currants for the raisins.
Josh talked a little about the history of pumpkins, the history of jack o' lanterns, and some interesting pumpkin facts.
Midwest Lifestyles 10.20.11 - Segment 1 - Chef Lalanne
Midwest Lifestyles 10.20.11 - Segment 2 - Josh talks jack o lanterns
Midwest Lifestyles 10.20.11 - Segment 3 - Josh closes the show
