Pumpkin pie: the recipe

 
 

Today, I’ll spare you some nerdy post :) No food pairing, no food science. As the Thanksgiving has just passed, I wanted to share the recipe of the pumpkin pie I tried this year. It’s still under development and I feel something is missing just to achieve the ultimate recipe.

There’s no Thanksgiving without a pumpkin pie, which BTW is my favorite Thanksgiving’s treat. I tried to make to smooth the pumpkin taste a bit, by adding some cream cheese and, thus, making something between a pumpkin pie and a pumpkin cheesecake.

Please, try it and let me know whether you like it :)

Pumpkin pie

(Doses for 8-10 persons)

For the shortcrust pastry (recipe of Ducasse)

  • 500 g of flour

  • 300 g of butter

  • 200 g of sugar

  • 2 eggs

  • 1 teaspoon of vanilla extract

For the filling

  • 400 mL of pumpkin pulp

  • 100 g of sugar

  • 50 g of maple syrup

  • 220 g of cream cheese

  • 50 g of cream (35% in fats)

  • 2 eggs

  • 1 teaspoon of vanilla extract

Prepare the shortcrust pastry, by kneading all the ingredients. Split it in two equal parts and wrap them into some plastic food film. You will need just half of entire the dose, which is for about 1 kg of pastry (so the half dose is about 500 g). Place one half of the pastry to rest in the fridge for 30. min, while the other half can be frozen.

In the meanwhile, prepare the pie filling. Pour the pumpkin pulp, the sugar and the maple syrup into a larghe bowl. Add the eggs and beat them a bit to mix the ingredients. In a separate bowl, stir the cream cheese with the cream and add them to the pumpkin filling. Add the vanilla extract and place it in the fridge for 15-20 min.

Spread the shortcrust pastry rather thin and use it to fold a pie mold, covered with parchment paper. Pour the filling on the crust and fix the edges. Bake the pie at 180 C for 10 min. After this time, lower the oven temperature at 160 C and let it bake until the filling is firm.

Note: pumpkin pie is traditionally served with a curl of whipped cream. I personally omit it, as I feel the preparation is rich enough :)

Shortcrust pastry: the recipe (and a bonus :))

After the super nerdy post of Thuesday, I found appropriate to conclude the week with a feeling-good recipe. So, I prepared some shortcrust pastry to make one of my favorite comfort food: occhi di bue (literally translated as beef's eyes). Before freaking out, you should know occhi di bue are typical Italian pastries, made of shortcrust pastry and jam. One pastry is made with two discs of pastry (one of them has a hole in the center, resembling an eye) filled with jam. A simple recipe that requires excellent ingredients (e.g. a good shortcrust pastry) for a great outcome.

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