As the Canadian Thanksgiving just passed and the American one just around the corner, I couldn't help but really miss pumpkin pie as I am living in London for the next two years. However, once I got thinking about it, I realized that its kinda been-there-done-that... I am hoping to inspired some of you to help me rethink pumpkin pie from a modernist approach.
I thought about possibly creating a fluid gel and deconstructing what we know to be all the things pumpkin pie with some pressure cooked pumpkin to intensify the flavours, agar, sugar, eggs, cream, spices... you get it. Then I thought about the flourless carrot cake as featured on the CS site and adapting that to pumpkin pie because part of what makes it so delicious is that slightly firm toothsome feel. I haven't managed to get super far with this idea but I'm hoping to bounce it off of all of you and hear your thoughts.
