Sunday, September 28, 2008
Golden, golden days - pumpkin pie
We've had absolutely fantastic weather for the last week, sunshine, ~15-18 C temperature etc. After the horrid rainy summer it is truly blissful and people wander the streets looking happy in this slightly incredulous way.
And to celebrate the bliss outside, I decided to try and make a pumpkin-pie. None of the recipes I found seemed quite IT on their own, so I did some shuffling and combining.
Pumpkin-pie. (Ameerikapärane kõrvitsapirukas.)
shortcut pastry for making the pie shell
~ 1 kg pumpkin
1 cup brown sugar (light packed)
1 tablespoon of potato-starch
2 tsp salt
250 gr of vanilla custard (they sell it in yoghurt-jars here and call it 'pudding')
1 pack (180 gr) cream cheese
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Peel and cut up the pumpkin, remove the seeds. Cover an oven tin with foil or baking paper (leave some extra so you can cover the pumpkin pieces as well) and bake at 175C until tender through (about 1 hr). This will also get rid of some of the extra water in the pumpkin that would otherwise make your pie-filling too wet. Let the pumpkin cool off and then blend it in a blender. You'll need about 400 - 500 ml of pumpkin puree for the pie (you can use any leftovers for a nice pumpkin soup).
Whisk cream cheese with the custard and the eggs. Add the pumpkin, sugar, the spices and the potato-starch.
Roll out the dough and make the crust. (No need to pre-bake). Pour in the filling and bake in a pre-heated oven until the center is set (about 1 - 1,5 hr).
Cool, chill, serve with whipped cream and nuts.