I can’t say enough about my favorite pie. Pumpkin Pie has cured many lonely nights and sad times at the hospital. Usually it wouldn’t be home made, but wherever it came from it was delicious. To be honest, I really haven’t tasted anything better than this dessert. Most people only eat this after their big Thanksgiving meal, but given the opportunity, I would have a slice every day.
When I was a kid, my father would bring home a freshly baked pie from the local bakery, and then in college I would use the Libby’s cans. Unfortunately when I moved to the UK, Pumpkin Pie was just another thing that couldn’t be found, so I had no other choice than to actually use a real pumpkin. At first I was intimidated by the peculiar vegetable, but in time I was making real Pumpkin Pies very easily. As pumpkins are almost out of season, I thought I would quickly share my recipe with you.
1 Medium Cooking Pumpkin
250 grams of mascarpone cheese or vegan alternative (Oatly Cream is perfect)
1 cup of dark brown sugar
1/4 cup of caster sugar
1 ready rolled short crust (to keep it simple)
Put the pumpkin pieces in a casserole dish and sprinkle half of the dark brown sugar
Bake this in the oven for 30 minutes at 180 degrees Celsius.
Meanwhile take the ready rolled pastry out and line on your pie dish.
Cook the pastry for 20 minutes at 180 degrees Celsius.
Take the pumpkin and the pastry out of the oven.
Put the pumpkin in the food processor for 2 minutes until well blended and then
mix in the remaining caster and brown sugars.
Add the mascarpone cheese or Oatly Cream to the mix.
When everything is well blended, pour the pumpkin mixture into the pastry and
bake again in the oven for 35 minutes at 200 degrees Celsius, or until firm.