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!
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 :)
- 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
- 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 so excited! And I always manage to pick next year's carnaval costumes from the Batman movies.
What are your plans tonight?