Inspired by my friend Gavin’s garden produce, I have decided to make a pumpkin pie and finally use up the tin of pulp that’s been taking up space in the cupboard for a while. How long, you ask? Over 6 years, by the look of it.
The recipe seems simple enough.
|What recipe asked for||What I had|
(doing well so far)
(although I do have cinnamon, ginger and cloves in various physical states, I couldn’t be bothered to grind them up)
(September? Really? Doesn’t time fly…)
(see photo above)
|Evaporated Milk||Evaporated Milk
(Wait, TWO cans? Ah…)
(“Can be added to sweet and savoury dishes”. Excellent – nobody will notice. It’s still milk…)
(Freshly defrosted too)
And into the oven…
I wish I’d paid more attention to the what the recipe said about volume of pie. I ran out of space in the pastry-lined dishes and and so the little guy on the right with the remainder of the mixture has a cheesecake base (that’s crumbled digestive biscuits to you and me).
Hmmm…. interesting smell from the oven…