My friend from California, Michelle, tells me that its made with a custard and adding a pumpkin pie.
The filling was better, as this time I roasted the pumpkin then made a custard from Nigella Kitchen by Nigella Lawson (using egg yolks!) and added pumpkin mashed with cinnamon, ginger and allspice (1/4 teaspoon of each). The flavour of the roasted pumpkin and its consistency were amazing. I will never boil pumpkin and mash it again for a pumpkin pie - too much liquid seeps out. However the flavour of the spices needs to be stronger.
I then thought that perhaps a brandy basket might work with the pumpkin custard as a filling. I purchased a box of 6 - all but two were not broken. Raced back to the supermarket, where they had to open two more boxes to get me six unbroken ones. Alas, its a good idea, but the pie mix made the bottom of the baskets soggy. Back to square one.
I've been reading Nigella Kitchen, and she has a recipe for Chocolate Brownie bowls which bakes using a 6-cavity desert shell pan ... now this could be just the ticket.
Early Saturday morning seems to be a time for waking early, reading and blogging. Oh well, you've got to fit it all in somehow I guess.