As I told youin the previous entry (you can read it here: Brussels sprouts gratin) last night we celebrated at house the “Thanksgiving day.It was very nice, because the childrenThey made you some hearts at school where each one colored the things for which they gave thanks.they told meeven though I had itThey colored everything because they were very grateful for the family I hadan, for their teachers, for their friends, for the lovewhat i receivedstill…Philip gave awayhis heartn to Manu and Paloma to me.So, anyone does not give them the pleasure and does not make the special Thanksgiving dinnerNo thanks 😉
I told youon my Instagram (click hereto see my account and yesFollow me if you like it) that I was going to prepare dinner in two batches of an hour and a half each.I finally compliedthe plan and everything worked outbrilliant.overall i was surprisedhow delicious everything was, but what elsehe called usthe attentionn was the pumpkin pie.I hadI've made pumpkin cupcakes before, but this pie, the “Pumpkin pie”American, I had notnever cookeds.ohThisdelicious!The childrenI accompanied youaron some vanilla ice cream and they loved it.I will definitely make this recipe.many mores times because it's amazingably rich and alsos facyl.In additionyes, it's easyeasily veganizable and you can adapt it for people intolerant to milk, eggs or even for celiacos.Keep reading and I'll tell you howmine.
The ingredients you will needs are:
.A roasted peanut butternut squash
.90 g of sugarcar moreno
.65 g of sugarwhite car (the normal one)
.2.5 g (half a teaspoon) of salt.
.2 eggs and one yolk (or plain unsweetened soy yogurt for option)n vegan or egg-free)
.10 g of cinnamon (two teaspoons)
.1 g (a pinch) ginger
.1 g (1/4 teaspoon) nutmeg
.1 g of ground cloves
.1 g cardamom
.25 g (1/2 teaspoon) lemon zestn
.200 ml of cream to mount (it can be vegetable cream to cook in the optionn vegan or without lacteos)
.A little butter for the mold (or vegetable margarine)
.a lahomemade puff pastry mine (click herefor the recipe: Homemade puff pastry) or bought.in the optionn vegan or without lamilk or eggs, substituteUse it for 200 g of vegan cookies crushed and mixed with two tablespoons of coconut oil and another of vegetable drink).It has to be compacted to the bottom of the mold (in this case use a removable one, like this one).
1st.Roast the squash in the oven.For this, howcut it in half and herecut the pips.Place them face down on the preheated oven tray at 180 and add them.Add a glass of water.Ofpull about 30 minutes or until it issoft (will checks by piercing it with a skewer stick or a knife).
2nd.let me coole and with the help of a spoon separate the skin and quicut all the meat.Booking.
3rd.With the help of a blender or your Thermomix, crush the sugarscares 10 seconds / progressive speed 5 to 10.yearAdd all the ingredients to the glass, including the pumpkin that I hadso reserved.Mix 30 seconds/speed 5 or until you get a smooth dough.nea (it will fit youa linethick liquid).ASUS VivoBook F510UA [Jan 2021] - The Laptop Authority
4th.Line a mold previously greased with butter or margarine with the puff pastry (or with the compacted biscuit mixture if you make the version).n vegan) being careful to stick it well both to the bottom and to the walls.Cut the excess puff pastry around the edges.
5th.Pour the filling into the mold and fillI put it in the hot oven.Bake 220ºduring 15 minutes.afters, 175ºfor 40/50 minutes or until you poke the center of the cake with a skewer stick and it comes out clean.
Wait until I cool downe to cut the cake and serve it.you can take it like this, as it is (thisdelicious!), sprinkled with sugarcar glas, accompanieda side of whipped cream or vanilla ice cream.ohYou're going to love it!
American pumpkin pie or pumpkin pie
As I told youin the previous entry (you can read it here: Brussels sprouts gratin) last night we celebrated at house the “Thanksgiving day.It was very nice,
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2023-04-11
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