I am having my good friends from Horsens coming around for a culture day tomorrow, so in this connection I have been preparing for some afternoon tea in line with my monthly theme of pumpkin making another version of pumpkin pie
I still have plenty of pumpkin left from the big pumpkin, which I got for my pumpkin cooking weekend. This time I have been using this pumpkin pie recipe with various modification on the spice side.
Pumpkin pie: - 1 pie
- 1 ready-to-use pie dough
- 450 g pumpkin meat
- 3 eggs
- 100g dairy whipping cream, 35-40% fat
- 100g full-fat milk
- 75 g darl muscovado sugar
- 75 g sugar
- 50 g (cake) wheat flour
- ½ tablespoon orange peel
- 2 tablespoons orange juice
- 1/4 teaspoon salt
- 1½ teaspoon ground cinnamon
- 11teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon clove
- ½-1 dairy whipping cream - for decoration
- 2 tablespoons of sugar
- 10 g butter
- 75 pumpkin seeds
- 1/4 teaspoon of salt
- Boil the pumpkin meat for 10 minutes, until the pumpkin meat is soft. Remove the water and blend the pumpkin meat into pumpkin mash. Slightly cool down the pumpkin mash.
- Heat up the oven to 180'C.
- Add the eggs and sugars into the pumpkin mash and whip everything together.
- Add in the whipping cream and milk, and whip again.
- Add in the various spices, and whip again.
- Add in the sugar and wheat flour, and whip again.
- Cover the pie form with the pie dough.
- Fill the pumpkin pie mass into the pie dough.
- Bake the pumpkin pie at 180'C for 75 minutes.
- Let the pumpkin pie cool down for minimum 2 hours, before the pie is cut.
- Melt the sugar on a frying pan, untill it is light brown in colour
- Add in the butter, and the butter melt.
- Add the salt and pumpkin seeds and stir very well for approx 30-60 secounds.
- Pour the pumpkin seeds out on a piece of baking paper.
- Separate the pumpkin seeds from each other using teaspoons or forks.
- These caramellic pumpkin seeds is used for decoration of the pumpkin pie together with whipped dairy cream.
Wahnsinns Kuchen! Gestern ausprobiert und den könnte man so im 4 Sterne Hotel an der Seiser Alm wo ich mal war servieren. Tolles Rezept! Danke, thanks:)ReplyDelete