This year we grow white and golden pumpkins, so I came up with making a pumpkin pie which is one of my favorite deserts. I had never tried white pumpkin as it is customary to make pie with orange pumpkin because it is sweeter.
I couldn't find white pumpkin pie recipes, so I decided to put together my own recipe and the result was delicious! Every year I like to bake a pumpkin pie to celebrate autumn season and Thanksgiving and has become a classic family desert.
FOR THE PUREE WE NEED...
First thing: Fresh golden pumpkins (You can use gold, yellow or orange if you don´t have golden ones)
Wash your pumpkins and cut them on big chunks or slices and don´t forget to remove the seeds and most of the hairy bits.
Place them on a aluminum racket covered with foil and bake for 350F for 45-50 minutes
Let them cool and remove the skin with a spoon, place the pumpkin into a bowl, you can do the puree by pressing with a fork or using a food processor machine until gets very smooth.
MAKING OUR CRUST FROM SCRATCH...
FOR THE CRUST WE NEED...
Preheat the oven to 350F
8 to 10 Vanilla Graham crackers
4 tbs of melted butter (I like salty one for a extra hint)
1/4 cup of white sugar
1/2 tbs od cinnamon powder
1/4 cup of chopped pecans/ almonds
8 inch bowl
Grind the crackers till have a dusty powder consistency, you can use the food processor or any other tool to smash then add the melted butter, sugar and cinnamon and pecans till incorporate all in a whole mixture.
Transfer the mixture to your pan and press till you get a flat and even layer, you can use a cup or glass. Bake it for 10-15 minutes. Remove from oven and let if rest. Now reduce the oven to 300F.
FOR THE FILLING WE NEED...
1 pound or 2 packages of cream cheese bars, room temperature.
A finger pinch of salt
1/2 cup sugar 200g
1/3 cup brown sugar 150g
2 tsp vanilla extract 10mL
2 eggs
1 tbsp of almond flour (or any flour you prefer)
1 cup pumpkin purée 225g
1/2 tsp ground cinnamon 2g
1/4 tsp nutmeg
1/4 pinch ginger
1/4 tsp cardamom
Add the cream cheese to a mixer and mix at medium speed to cream.
Add both sugars and the salt to the bowl and mix again until creamy. Scrape the bowl down and mix to the bottom to incorporate missed cream chunks.
Add eggs and yolks one at a time. Scrape the bowl down and mix a more until smooth.
Sprinkle in the four, add the pumpkin puree, spices, and vanilla. Mix again until everything looks homogeneous.
Pour the mix into the pan and straight to the oven for 60 minutes.
Remove from oven and let it cool to room temperature placing on it a light kitchen towel.
Once is cool you can put inside the fridge for 1 hour, after that your pie will be ready to be transfered to a proper plate.
With a knife, run around the pan edges of cake before releasing from the pan. turn down carefully the pan into a flat surface, and your pie should release completely, then tun down the pie again into your presentation plate.
TIPS: For extra deliciousness you can serve it with vanilla ice cream and a cup of hot tea...hot tea will pop up the flavors on your mouth amazingly!
ENJOY!
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