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!
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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