Monday, October 31, 2016

Happy Halloween! Pumpkin Spice Pie with Almond Crust

Pumpkin Spice Pie with Almond Crust


Halloween has come! I'm not sure if Halloween is celebrated in the weekend in the states because Halloween falls on Monday this year. Do you get a day off? Well, it Monday is my day off anyway (a great way to beat the dreaded Monday) so I decided to make a real Halloween celebration this year. I baked a pumpkin spice pie with an almond crust (more on that later), and for the evening I'm making a traditional American meal... veggie hamburgers with sweet potato fries (at least, my personal take on an American meal)!

So you might remember I baked a pumpkin spice pie earlier this month, and I wasn't quite satisfied with the result and wanted to perfect the recipe. I chose for a whole new recipe that looked/sounded good. I read it in a food magazine, and it looked to me more like a Dutch-version of a pumpkin pie... more like a pumpkin cake, but the ingredients sounded great! Organic almond flour, digestive biscuits, pumpkin spices... Yum! I have to say, this version came out a lot better! The flavour is amazing! I love the crust and the look of the pie. The only thing I would do different is add the baking time, or a bit higher temperature in the oven because my pumpkin pie came out quite moist in the center. Other than that, a perfect Halloween recipe!

Have fun today!

Taste: 5- out of 5
Consistency: 4 out of 5
Overall appeal: 4 out of 5




Pumpkin Pie with Almond Crust: Allerhande magazine oktober 2016
This recipe was written in grams. Google it if you want the recipe in cups :)

Ingredients:
- 75g butter + more for greasing
- 140g digestive biscuits
- 60g almond flour
- 800g pumpkin chunks
- 1 can condensed milk (397g)
- 100g fine sugar
- 3 eggs
- 2 teaspoons pumpkin spices (a blend of cinnamon, ginger, allspice, thyme, and whatever you prefer)
- 1/2 teaspoon salt

Instructions:
- Preheat the oven to 180C/350F. Put a layer of baking paper on the bottom of the cake pan. Grease the sides with a bit of butter.
- Melt the butter in a saucepan on low heat. Put the digestive biscuits in a blender of food processor to make fine crumbs.
- Add the digestive crumbs to the melted butter and add the almond flour. Put the mixture in the cake pan and press firmly. Bake the crust for 15 minutes.
- In the meanwhile, bring the pumpkin chunks to a boil, and let simmer for 8 minutes. Drain the chunks and let them sit for 5 minutes.
- Mash the pumpkin chunks with a handblender. Put it in a large sieve and let the pumpkin puree loose its water. Mix the pumpkin puree with the condensed milk, sugar, eggs, spices, and salt. Pour it into the cake pan.
- Lower the temperature to 150C/300F, and bake it for 90 minutes. Turn off the oven and let the cake cool for 2 hours in the oven.


I'm watching my favorite Halloween movie Hocus Pocus tonight, followed by Batman Forever.
I'm so excited! And I always manage to pick next year's carnaval costumes from the Batman movies.

What are your plans tonight?

Pumpkin Spice Pie with Almond Crust

1 comment:

Celia M. High Heeled Life said...

You had me at almond crust!! sounds and looks delish!!