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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.
