Ozgirl > wrote:


: "KROM" > wrote in message
: ...
: > rosemary and sage are the two flavors I associate most with
: > thanksgiving..well the mains and cinnamon and ginger for the desserts.

: In your pumpkin pie? I have never had pumpkin pie..

Pumpkin pie is made with the puree of the flesh of the winter squash we,
in the US call pumpkin. SOme use the Jack'O'Lantern variety, but a
variety called sugar pumpki is preferred. It is also available in cans,
all pureed, or even as a prepared filling(chich is full of carbs). The
plain puree is what I use and it is maade into a custard pie filling with
eggs, milk or cream, sugar, sometimes a touch of flour and cinnamon as the
predominant flavvor. I like a little powdered giner, touch of cloves(not
too much) to add some zip. Of course, when I make it for Thanksgiving I
can't use milk, so use soy milk and Splenda. Essentially, I use either
the recipe on the can, making my substitutions, or an amalgum of a few
recipe I have in assorted book. Never quite the same each time.

It is a big tradition for US thanksgiving. I still make it and my apple
pie and bring it to my Son's wife, who is an excellent cook, but not a
baker(although it is her last name now:-)

Wendy