Monday, 14 November 2011

Pumpkin pie (recipe will follow...)


400 g of pumpkin pulp purée
300 g of heavy cream and evaporated milk
100 g dark brown sugar
65 g white sugar white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon (less if you dont want the cake to taste only cinnamon)
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 good crust (see pâte brisée recipe) I made the crust mysef by using Mürbeteig


1 Preheat oven to 220°C.

2 Mix sugars, salt, and spices in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

3 Pour into pie shell and bake at 220°C for 15 minutes. After 15 minutes reduce the temperature to 180°CF. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

4 Cool on a wire rack for 2 hours.
Bon appétit!
Maryyy
P.S:
I have to say that the cake was okay, but very sweet and you did not taste the pumpkin that much. Maybe next time I will take it easy on the spices!

1 comment:

  1. An menger Recette woren zimlech vill gemuelen Mandelen an ech haat Potimarron geholl an net Potiron, den huet mei Gout...d'Resultat wor wonnerbar gutt nesseg... :-)

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