Pumpkin Pie

Pumpkin pie is a delicious dessert to eat on autumn evenings or a perfect snack whether you’re celebrating Halloween with the little ones.

This recipe for pumpkin pie is from Will, a friend of Victor’s who wanted to share this recipe with us when he found out we were creating this blog. Will is a true artist in the kitchen, so I guarantee you will love this cake.

I’m warning you that this pumpkin pie recipe is going to be a discovery if you haven’t tried it before. I have to admit I’ve never been a big fan of pumpkin recipes … until today! I would define this dessert as a delicious autumn delicacy.

We are making this homemade cake on Halloween. The base of the pie is made of biscuit; and the filling has a smooth and creamy texture.

What are you going to dress up as this Halloween?

Is pumpkin season! I bought cut pumpkin for the cake and whole pumpkins with decorative motifs. But I’m sure my kids will get more out of pumpkins with their imagination.

Now that I’m in the kitchen about to make this delicious cake, they are making disguises with their grandmother.

How to Make Pumpkin Pie

  • Preheat the oven to 356°F ( 180°C ).
  • In a food processor, add 300 grams of Digestive biscuits and 25 grams of coconut oil (or butter). Crush at high speed for 4 seconds. You will get a well-mixed powder. If you don’t have a food processor, you can crush the biscuits with a hand blender.
  • Pour the biscuit powder in the 11-inch ceramic baking dish and press it down firmly with the back of a spoon until obtaining the shape of the mould.
  • In a saucepan, pour water and add 750 grams of pumpkin. Put it over medium heat until boiling. If the texture of the pumpkin has soften, remove the peel and mash the pumpkin with a fork or hand blender to a puree.
  • In a bowl, add the pumpkin puree and 4 eggs. Beat the mixture with a hand blender or electric mixer until well combined. Add to the mixture 150 grams of brown sugar; a teaspoon of: pink salt, nutmeg and cinnamon; a tablespoon of vanilla extract; 150 grams of whipping cream and 2 tablespoons of flour.
  • Pour the mixture into the ceramic mould over the biscuit base and bake for 45 minutes.
  • When you take it out of the oven, allow the cake to cool tp room temperature for about 10 minutes and then put it to chill in the fridge for two hours.

If you have little ones at home and you’re wondering if they’ll like pumpkin pie … they definitely will! Another delicious tart your kids will lick their fingers with is this chocolate cake.

tarta-de-calabaza-pumpkin-pie

Pumpkin Pie Recipe

This pumpkin pie a delicious dessert to eat on autumn evenings or a perfect snack whether you're celebrating Halloween with the little ones.
5 from 6 votes
Prep Time 20 mins
Cook Time 45 mins
Resting Time 2 hrs
Course Dessert
Cuisine American
Servings 10 pieces
CALORIES 315 kcal

Ingredients
  

Base

  • 300 grams oatmeal biscuits
  • 25 grams coconut oil or butter

Filling

  • 150 grams brown sugar
  • 150 grams heavy whipping cream
  • 750 grams pumpkin
  • 2 tablespoons flour
  • 4 eggs
  • 1 teaspoon cinnamon powder
  • 1 teaspoon nutmeg
  • 1 teaspoon pink salt
  • 1 tablespoon vanilla extract

Instructions
 

  • Preheat the oven to 356°F ( 180°C ).

Biscuit Base

  • In a food processor, add oatmeal biscuits and coconut oil (or butter). Crush at high speed for 4 seconds.
  • Pour the biscuit powder in the ceramic baking dish and press it down firmly with the back of a spoon.

Filling

  • In a saucepan, pour water and add the pumpkin. Put it over medium heat until boiling. If the texture of the pumpkin has soften, remove the peel and mash the pumpkin with a fork or hand blender to a puree.
  • In a bowl, add the pumpkin puree and eggs. Beat the mixture with a hand blender or electric mixer until well combined. Add to the mixture brown sugar, pink salt, nutmeg, cinnamon, vanilla extract, whipping cream and flour.
  • Pour the mixture into the ceramic mould over the biscuit base and bake for 45 minutes.
  • When you take it out of the oven, allow the cake to cool tp room temperature for about 10 minutes and then put it to chill in the fridge for two hours. Et voilà! You have made a delicious pumpkin pie!

NUTRITION

Calories: 315kcal
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Sobre Blanca

Sobre Blanca

Hi! My name is Blanca, and I am an interior architect by day. By … morning, noon and night, I’m a mother of two little angels!! I love desserts and, in my spare time, I make all kind of sweet treats and write about it on my blog.

Hi you all, we are Blanca and Victor!

We are two dessert lovers and the way we met could not have been better, eating next to the stove. We strive everyday to make an inspirational blog to help you make delicious treats at your home.




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