Comments on: Pumpkin Pie with a Gingerbread Crust a la Marketman

By: cherryo, yvr

cherryo, yvr — Wed, 11 Nov 2009 16:56:38 +0000

Just read your post on Gingerbread Cookies a la Gourmet magazine. Very sharp looking ornament cookies there MM. Tried to search for the recipe and found out that Gourmet has ceased publication as of November 2009. What a shame.

http://archives.chicagotribune.com/2009/oct/07/food/chi-1007-gourmetoct07

By: Beth

Beth — Mon, 28 Jan 2008 07:37:06 +0000

The first time I made pumpkin pie was for a halloween party here at home a few years ago.My balikbayan aunt brought home 2 cans of Libby pumpkin and I just followed the recipe in the can. It was so easy to make but the kids didnt like it as much as the adults did!– maybe it was too spicy for them.But your version looks yummy and I’ll heed Maria Clara’s advice–use the local squash!I’ve use our local squash making some creamed soup and it never fails to get the nod of all those who tasted it–Boil then mashed squash(manually or in food processor).Saute some garlic and onions in butter then add a few tbsp of flour to make a roux.Add chicken broth and mashed squash.Stir to boiling.Season to taste with salt and pepper.Turn off heat and stir in a pack of all purpose cream.Add a dash of nutmeg on top.Serve with melba toasts.

By: Teresa

Teresa — Thu, 24 Jan 2008 03:23:51 +0000

harharhar ..i am reminded of a prayer I used to pray before meals in a gathering. In the end it goes…dear God if it is not your will that I become trim then i pray for you to bless the people here to make them fat. Believe me they burst into laughter each time..:)

By: toni

toni — Thu, 24 Jan 2008 01:11:51 +0000

May I have some whipped cream to go with this please?

Damn that looks good!

By: Mary Lee

Mary Lee — Wed, 23 Jan 2008 18:28:20 +0000

Try home-made ginger ice cream to top off your creation…should be a winning combination. ML