The second entry to my Seasonal Sweet Journal is this simple yet delicious pumpkin pie that reminds me a bit of cheesecake
The recipe is very simple & doesn't require a lot of ingredients, but it makes such a delicious treat for the tea time, or in the morning with coffee, a good book, and the color of the everchanging trees outside.
For the crust
- 300g of biscuits
- 100g of cold butter
For the batter
- 400g of pumpkin puree
- 400ml of almond milk
- 2 large eggs
- 30g of sugar
- 1tsp of ground cinnamon
- 1/2 tps of ground ginger
- 1/2 tps of salt
- ice sugar
- Preheat overn to 250°C. In a bowl make a thin powder with the biscuits. Add the butter, cut into small pieces, and mix with the hands until a getting a compact consistency. Place a baking sheet in a baking pan. Spread & flatten the biscuits dough with a fork. Then place the baking pan in the fridge.
- In a large bowl, mix the pumpkin puree with the milk, sugar, eggs, spices & salt. Pour into the baking pan, and bake for 15 minutes. Then reduce the temperature to 180° and bake for another 40 minutes.
- Insert a knife in the crust, it must come out clean.
- Wait until the pie cools down completely, then place in the fridge for a couple of hours. Sprinkle ice sugar on top of the pie and enjoy!