" You have to chill it after it is baked to make it set." Lars, I've never in my life had to chill a pumpkin pie to make it set. They are put on racks on the counter until serving time, and they are always 'set', never had one 'run'. So I'm curious about your recipe. I use the one on the Libby's can of pumpkin (NOT the pumpkin pie filling!), may I ask what your recipe is? Rusty

LOL! I don't think it'll ever be "over". More like Cajun food. Everybody had to try it, and some in the worst and most inappropriate ways, then it settled down into "blackened" being a standard part of the American cooking vocabulary with no real ties anymore to Cajun cuisine, or Caribbean, or anywhere it might have originated. Or maybe it's like birthday party magicians. Now that home cooks are making foams, maltodextrine sands, those oil spheres I can't remember the name of, and using liquid nitrogen--and they make home anti-griddles and blast chillers but those are still way expensive in a way nitrogen is not-- it's no big deal or source of wonder. We know about the mirror in the cage and pocket in the hat. OTOH, people still pay good money to see the best magicians because they're showmen rather than just tricksters. The chef whose pie this is sounds like a showman to me. :)

Dave, I haven't tried that particular recipe yet, but I do know that Lars has experience as a pastry chef and so I'm not surprised at all that it was good, although somewhat unusual with the cottage cheese. I'm glad it turned out well. Annie

Louise, here is the recipe as I sent it. I included lots of stuff about technique which I would have showed her had I been there in person but couldn't as she is on the other side of the country :-) If you decide to make your own mashed pumpkin, what we call Kent pumpkin (or sometimes Jap pumpkin) is called Kabocha squash in the US. 1 1/2 cups mashed pumpkin * 1 cup evaporated milk (Carnation brand type, not condensed milk) 2 large eggs 1 cup lightly packed brown sugar 1/2 tsp cinnamon 1/8 tsp nutmeg 1/8 tsp ginger 1/8 tsp ground cloves 1 x 20cm pie shell, uncooked ** Preheat the oven to 425FC. Mix filling ingredients together in a blender and whizz until smooth. Let it stand about 5 minutes for the bubbles to settle. Pour about half the mixture into the pie shell and place on oven rack. Pour the rest of the mixture in (this helps avoid slopping it over the side as you put a full dish onto the oven rack, because if it burns onto the hot oven it won’t be pleasant ), and shut the oven door to let it bake for 15 minutes. After the 15 minutes, leave the pie alone but turn the oven down to 350F and bake a further 50 minutes. To test if it is done, a table knife stuck into the filling should come out clean, or if you don’t want to put a hole in it, if you grip the side of the pie and give it a firm shake back and forth, the filling should only have a slight wobble. (This works for quiche too .) Cool and refrigerate. Enjoy! * To make mashed pumpkin, peel and cut into dice sized cubes either Kent or butternut pumpkin and put into a microwave bowl without adding any water. Cover and zap until done, maybe 10-15 minutes - check every so often. Tip into a sieve if you have one or otherwise pour off as much of the liquid as you can. Extra mashed pumpkin can be frozen and used another day for pumpkin scones (I could send a recipe) or soup. DD says she took some into work and her co-workers enjoyed it too :-D