My goodness. It’s Halloween next Monday. How did we arrive at the end of October already? This month was so-so for me... So let’s keep moving forward. I want November to count. To end in style, how about a recipe for a crazy Halloween party?
I made this recipe for the first time 10 days ago for a dinner at home. We loved it a lot, so I thought I would suggest that you try this recipe. This pie is made of a delicious pumpkin cream filling, ranging in colour from orange to brown, baked on a crusty pastry base and rich in flavours.
“The pumpkin pie is a traditional dessert, often consumed in autumn and early winter, especially during Thanksgiving and Christmas in the US and Canada. The pumpkin is a symbol of the harvest and is also used in Halloween festivities.” Quotation from the cookbook.
1 shortcrust pastry
1 kg of peeled pumpkin (560g flesh, I chose butternut)
40 cl sweetened condensed milk
110 g brown sugar
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground ginger (I used fresh ginger)
3 pinches of nutmeg
Whipped cream (optional)
1. First, cook the pumpkin flesh in boiling water, rinse it and then mash until it becomes a purée. Leave it to cool.
2. Whisk the pumpkin purée, sweetened condensed milk, eggs, spices and salt in a medium bowl until smooth. Pour into the pastry crust.
3. Bake in a preheated oven at 180°C for 15 minutes. Reduce the oven temperature to 165°C and continue baking for 30 minutes or until a knife inserted an inch into the pie comes out clean. Cool. Garnish as desired. Any leftovers can be covered and stored in the refrigerator.
Serves 6-8 people
Note: The tart mould I used has a 28 cm diameter and is 3 cm deep. Shortcrust pastry – you will need enough for one 28 cm pie mould.
For now, I wish you a very Happy Halloween & Pumpkin Day and a tip-top weekend.
P.S. For another option, see last year’s recipe, Pumpkin Fritters.