Thanks God it’s Pumkin Pie!
Image by Emilio Scoti©
Almost a year ago, in one of the first Essen’s articles, we published the story of Laurel Evans on Thanksgiving Day. As a preview, here is her new unpublished recipe for Thanksgiving Day which falls tomorrow, November 24th. On Laurel’s blog you can find the recipe for stuffed turkey this year.
After one year also, the American in the kitchen, wrotes her third book, just in the library: La cucina Tex Mex.
We celebrate with this sweet pumpkin!
Pumpkin Pie
Ingredients
• 450 g pumpkin puree
• 200 g brown sugar
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon fresh grated nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 2/3 liquid cup milk
• 2/3 liquid cup heavy cream
• 3 large eggs
• Pasta brisé
Procedimento
Line a 22 cm pie pan with the dough, creating a decorative border if desired. Line with a large square of aluminum foil, pressing it flush against the dough and covering it entirely. Prick foil and dough with a fork about 15 times on bottom and sides, fill with dried beans. Refrigerate for at least an hour.
Preheat oven to 200°C. Bake bean-filled dough on the lowest rack for about 15 minutes, pressing down on foil if puffs appear. Remove foil and bake for another 10 minutes.
Meanwhile, combine the pumpkin, brown sugar, spices, and salt in a heavy saucepan over medium heat. Bring to a simmer, stirring constantly then reduce the heat to low. Cook, stirring constantly until thick and shiny, about 5 minutes.
Process mixture in a food processor for 1 minute. With the motor running on low, slowly add the milk and cream. Scrape the sides of the work bowl. Add the eggs one at a time, processing briefly after each addition.
Pour the mixture into the hot pie shell bake for 30 minutes. Filling should be puffed and lightly cracked around edges, but the center should wiggle slightly when shaken. Cool for at least an hour. Serve with whipped cream.
