Although I’m American, I only recently came to love this Thanksgiving favorite: Pumpkin pie. I used to make it for my kids, but was never a huge fan of this classic dessert. It was not until I moved to Spain, where canned pumpkin is unavailable, and I began to make pies with fresh pumpkin…that I finally realized how yummy pumpkin pie can be!
Here is the recipe I use, it’s a variation from one of my favorite cookbooks by
Mark Bittman called “How to Cook Everything”.
500 g. fresh pumpkin (a little over 1 lb.)
¾ cup sugar
½ teaspoon cinnamon
a pinch of grated nutmeg
a pinch ground cloves
a pinch of salt
1 teaspoon fresh grated ginger
2 cups cream
pie crust (make it yourself or use the store-bought kind)
preheat the oven to 180 degrees C.
Place the pie crust in a pie plate with pie beads and pre-cook the crust while preparing the filling.
Peel the pumpkin, remove the seeds and guts, and chop into cubes.
(In Spain I can buy part of a pumpkin that is already pre-cubed!)
Steam the pumpkin until soft, (5-10 minutes) then puree in a blender.
Add all the other ingredients and blend thoroughly.
Take the piecrust out of the oven and pour the filling into the piecrust.
Bake 55 minutes until top is nicely browned but the center is cooked, yet still moist
Serve warm with whipped cream.
This tastes completely different than pie made with canned pumpkin and condensed milk, so enjoy!
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