Sunday, 11 November 2012

Spider web pumpkin pie

This pie made it to a Halloween party (sorry, this post is a bit late...) but could look equally nice at a Thanksgiving dinner. You could alternate the decor to little hearts by making dots instead of circles and moving with the tooth pic outwards on one and inwards on the other side. Or do stripes and cross them to get a geometric pattern. Get creative!


sweet pastry base
500g pumpkin, peeled and cubed
2 tbs rum
knob of fresh ginger
1/2 tsp allspice
1/2 tsp ground cinnamon
pinch of ground nutmeg
100g sugar
pinch of salt
100g cream cheese
25ml single cream
1 egg

Preheat the oven to 160°C/Gas 5. Peel and cube the pumpkin and place on a baking tray. Cover with foil and leave in then oven for about 40 minutes or until soft. Set aside to cool slightly. Blind bake the sweet pastry and leave to cool also. Prepare the filling by processing the pumpkin cubes and the ginger. Then add the rum, spices, sugar, pinch of salt, and whisk in the cream cheese and the egg until well blended. Put 3-4 tablespoons of the mixture aside and add the cream to get a lighter shade of the pumpkin mix. Pour the darker mix into the baked pastry shell. Now spoon the lighter mix over in circles and use a bamboo skewer, tooth pick or cocktail stick moving from the centre outwards to create the spider web decoration. Bake for about an hour at 160°C until set. Rotate the cake after half an hour so it bakes evenly.

1 comment:

Buy Health Foods said...

nice blog post.. thanks for sharing this with us