15 Jun Thanksgiving Desserts That Go Beyond Pumpkin Pie
The pumpkin pie or pumpkin pie is sweet for the American tradition that is prepared on the occasion of Thanksgiving Day (or Thanksgiving, which falls on the fourth Thursday of November). But we already find ourselves at the table on the most monstrous night of the year, Halloween.
The peculiarity of this dessert lies in the crunchiness and friability of its external part and in the softness of the filling. Two different textures that give rise to a greedy and irresistible combination. The protagonist of this dessert is pumpkin, the most versatile autumn and winter vegetable, appreciated and used in many sweet and savory recipes.
Pumpkin Pie, the original recipe
First, you need to choose the ideal pumpkin for this type of recipe, which must have a very compact pulp, to prevent it from releasing too much liquid during cooking. Once you have chosen the pumpkin, cut two kilos into chunks and cook it in the oven for an hour, preferably with the peel that will be removed later. When cooked, let it cool and remove the zest, then pass it through a vegetable mill.
To the mixture obtained, add 130 g of brown sugar, 3 eggs, and 200 g of fresh cream. Mix everything together and flavor with some spices ( cinnamon, fresh ginger, cloves, or nutmeg).
The cream obtained will be poured into a pan covered with a thin layer of shortcrust pastry and spread evenly.
At this point, you are ready to bake your Pumpkin Pie, place it in the oven for 15 minutes at 200 ° and then cook it for another 40 minutes at 180 °.
For the outside of this cake, there are two variants mostly used, shortcrust pastry or shortcrust pastry. Some American recipes even include the use of puff pastry with butter.
The important thing, although it seems that the pastry is the one used in the traditional recipe, is that the dough is fragrant and crumbly, to create that pleasant contrast with the creamy and compact filling based on pumpkin and aromas.
How to serve it
Pumpkin Pie is generally served at room temperature, warm or cold (never hot), often accompanied by a scoop of vanilla ice cream or a good cup of steaming hot chocolate!
The vegan variant of Pumpkin Pie
To prepare a vegan pumpkin pie, the advice is to use a water-based shortcrust pastry made with flour, potato starch, water, olive oil, sugar, lemon, and salt. In the pumpkin cream, instead, simply replace the cream with vegetable cream. Remove the eggs and add 60g of potato starch or corn starch.