tisdag 26 november 2013

American Pumpkin Pie

American Pumpkin pie

I have made pumpkin pie many times but never been as satisfied with it as this time. The taste was incredible. And I believe it is because I baked the pumpkin to prepare the pumpkin meat instead of boiling it as I have done before. Try this receipt!


Pie crust
3 dl wheat flour
2 tbs sugar
125 g butter
1 egg yolk
4 dl chopped pumpkin
2 eggs
2 dl sugar
1 tsp cinnamon
1 tsp ginger
½ tsp salt
2 tbs wheat flour
2 dl whipping cream


The piecrust:
Mix the flour, sugar and butter together with your fingers to a grainy mass. Add the eggs and work the mass to a dough. Press the dough into a pie pan, about 24 cm in diameter. Let the pie crust rest in the pan in the refrigerator for 30 minutes.

The filling:
Bake the whole pumpkin in the oven for 1 hour on 180 degrees. The pumpkin is ready when it is soft when you press it. Take out from the oven and let it cool off. Cut open and remove all the seeds. Than spoon out the pumpkin meat and place it in a Sift to drain all the water out of the mass, leave it for about 30 minutes.

When the water is out mix the pumpkin meat into a pure, add the eggs, one at a time. Add the rest of the ingredients for the filling and mix it smooth and pour it into your pie crust.

Bake in the oven for about 50 minutes on 200 Celsius Degrees.

Serve with whipped cream or sift some icing sugar on top. I decorated with whipped cream and served the pie with some extra whipped cream on the side as well.

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