Every day fresh classic pumpkin pie or pumpkin pie is on just about every Thanksgivingmenu in the States, and retains also the rest of the winter to his role. It is a delicious, not too sweet cake at each family member’s tastes. What do you need? (for 6 persons)
1 roll of shortcrust pastry
3 eggs
170 g brown sugar
1 sachet of vanilla sugar
1 tsp nutmeg
350 g pumpkin, diced
1 apple, cubed
125 ml cream 30%
125 ml evaporated milk
4 speculaaskoekjes, crumbled
butter
snuf salt
this is how you make it:
1. Bake the pompoenblokjes with the appelblokjes until golden brown and cooked in hot butter. Shovel frequently. Mash to puree and leave to cool.
2. Preheat the oven to 200°C. Roll the dough with the parchment paper and place in a pie dish. Push the edges and remove the excess dough. Beat the eggs with the brown sugar and vanilla sugar lightly until sugar is dissolved. Add the nutmeg, the pumpkin puree, the cream and the evaporated milk and whisk vigorously. Pour the batter into the ramekin and put 10 minutes in the oven. Reduce the oven temperature to 175°C and bake the cake 50 minutes.
3. Leave the cake at room temperature to cool and then put in the fridge to fully cool. Sprinkle with the crumbled speculaaskoekjes. the
serving suggestion: Delicious with some whipped cream and/or a scoop of vanilla ice cream.
interested in more cake? Make sure to try this cake with chocolate and caramel!
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