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Halloween and pumpkin pie + the start of my English blog

January 24, 2011 Leave a comment
Pumpkin pie

Pumpkin pie

A little over a year ago I started my Finnish food blog with this recipe. I’d baked a pumpkin pie to work as we’d received a huge pumpkin as a gift from one of our clients. It was a thanks for a job well done and it would have felt unjust to just take it home when we’d had a large team working on the project. I then decided to bake pies out of the pumpkin – this way we could share it and enjoy it together.

Around that time I was updating a kind of a recipe storage just for myself. I’d already written the recipe for the pumpkin pies on my recipe site when I took the pies to work. They became quite a success and I ended up emailing a link to the recipe around the office. Well, I was working in a digital media company and soon enough one of our techies came to me and told me that my site was crap but the contents were great and that I should make it into a blog. I did what I was told and the blog’s become rather popular. While I’ve been writing it in Finnish, I’ve noticed some interest towards the blog from my non-finnish speaking friends and here I am again, re-creating my online presence. :) I hope you enjoy the blog.

I do think the Americans know how to cook the most delicious things. This recipe was from a book by Jill Parker & Joyce Parker and it’s called American Sweets. Such a great little collection of recipes!

I’d recommend you to bake the crust a day before so that it’ll have time to cool for long enough. In any case, feel free to bake the pies in advance – they’re best served straight from the fridge and the taste just gets better after a while of cooling down in the fridge.

I used fresh pumpkin to bake the pies but according to the recipe, canned pumpkin will work just as well.

Crust:

  • 1/2 dl orange juice
  • 1 egg
  • 1 tbsp sugar
  • 1 tsp salt
  • 5 dl wheat flour
  • 1 tl vanilla sugar
  • 200 g butter

1. Mix the orange juice, egg, sugar and salt in a small bowl.

2. Mix the wheat flour and vanilla sugar in a large bowl. Cube the butter and mix it with the flour using a knife. I couldn’t bother with a knife so I just mixed the whole thing by hand. Worked well that way too.

3. Add the orange juice mix and use a fork to mix it until even. Cover the dough with some plastic wrapping and keep it in the fridge for a minimum of 4 hrs.

As I already told you, I used fresh pumpkin. Here’s how I handled the pumpkin. I even collected the pumpkin seeds, dried and fried them on a pan. Pumpkin seeds are a great addition to e.g. salads!

kurpitsa,pumpkin Kurpitsansiemenet kurpitsa,pumpkin

Filling:

  • 1 dl sugar
  • 1/2 dl brown sugar
  • 2 tbsp potato flour
  • 2 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp salt
  • 450 g pumpkin
  • 1,5 dl cream
  • 1 dl sour cream
  • 3 eggs
  • 1/2 dl apricot jam

1. Heat the oven to 175°C

2. Slice the pumpkin into four blocks and remove the seeds. Simmer the flesh soft and moist in the oven. Remove the flesh and puree it in a mixer.

3. Mix the sugar, brown sugar, potato flour, cinamon, ginger and salt.

4. Mix the pumpkin, cream, sour cream and beaten eggs. Add the sugar-and-spice mix.

5. Spread the apricot jam over the bottom of the crust and top with the filling.

6. Bake in the oven until the filling becomes solid. This will take about an hour.

7. Let the pie cool on a  grid. Cover it up and let it cool completely.

Half a pumpkin and double amounts of this recipe yielded 3 pumpkin pies so one pumpkin is plenty :)

photos © Hanna Stolt

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Categories: Desserts Tags: , ,