...make pumpkin pie. Four of them. And two pumpkin cakes. And there was still enough to fill three tupperware containers. It was a very big pumpkin. Check it out for yourself in these photos. Who doesn't love a good pumpkin photo? We think it was about 40 pounds. Remi kindly peeled, cut and supervised the cooking process and even helped me out a bit with the pie preparation.
For those wanting to make pumpkin pie for Thanksgiving, it's pretty easy. The prep is the longest part. Cut the pumpkin into slices and peel. Scoop out the seeds. We cook it in a pressure cooker in the steam basket. About 15 to 20 minutes when it's fully steaming or so that you can stick a knife through the pumpkin flesh easily. I mash the pumpkin a bit and drain off some of the excess water. Then you can use the traditional pumpkin pie recipes like this one. Instead of evaporated milk, I use crème liquide (20 cl). However you can get evaporated milk here (lait concentré). If your mom doesn't send you pumpkin pie spice from the US like mine, then just cinammon will do, or splurge and by all the individual spices.
I guess autumn brings out the baker in me. Gray days need a little sugary pick-me up. Juliette's getting into helping me stir the batter, a dangerous operation sometimes but I'm pleased to have my little baker girl beside me.