Pumpkin Pie filling
450g clean pumpkin flesh -
peeled and cut into 2.5 cm chunks
2 large free range organic eggs plus 1 yolk
75g soft dark brown sugar
3 teaspoons ginderbread spices
275 double cream
The Pumpkin Pie recipes of this weekend come from the United States of America. Every year on the 4th Thursday of November, Thanksgiving is celebrated in the US. A family celebration where familie and friends give thanks together for all the things they are grateful for. Originally, this was for the harvest, but it may also be for your beloved parents and family and friends, for example,
Thanksgiving is a beautiful celebration where a Pumpkin Pie is traditionally eaten at the end of the family dinner. That is why we are making this recipe. First we make the filling and then we bake the pie. Not so easy, because the pie is first baked blind, but you will learn that tomorrow ;) Today you make the filling.
How to make the filling for the pumpkin pie
First make the Pumpkin puree
Cut the pumpkin into slices.
Remove the pits and threads.
Cut the skin off the pumpkin slices.
Cut the clean pumpkin into cubes.
Preheat the oven to 180°C / 160°C Fan and place waxed paper on the baking tray
Cover the baking tray with aluminum foil.
Roast the pumpkin until soft in +/- 30 minutes.
Check if the pumpkin is soft, or give it more time.
Press the liquid from the pumpkin using a sieve, let the pumpkin cool.
Puree the pumpkin and setthe puree aside for now.
The Puree is ready now but set it aside for the moment
Place the soft sugar, spices salt into a small pan.
Add the double cream to the bowl as well and stir until combined.
Place the eggs and the yolk in a large bowl.
Beat the eggs lightly. and set aside a moment.
Bring the cream mixture almost to the boil while stirring.
Pour the cream mixture into the bowl with the eggs.
Whiskt it all together until it is well combined.
Finally, add the pumpkin puree and beat again until well combined.
The Pumpkin filling is ready now, it's looking good!
Tomorrow the recipe for the Pie Case will go online, you can of course also bake the cake pan first and make the filling while the cake is in the oven.That is of course your choiceyou. See you tomorrow!