International Pumpkin Pie

Aren’t we all ready to put 2020 into the dustbin of history?

I definitely AM, and for quite some time now. There is nothing I can do but to wait 30 more days. However, I could practice by getting rid of things and possessions that clutter my house, and that often I didn’t even recollect having, accordingly they did not fulfill their purpose.

Like my cooking books and magazines for example. Some books, even if they had some good traditional recipes, were so obsolete that served more purpose on the recycling bin.

But by going thru them, I came across some interesting ideas, such as this pumpkin ”crostata, ” which I tried for my own Thanksgiving celebration.

All Home-Made ”Crostata con Crema di Zucca”

Nothing was out of a can!

For the crust

  • 200 gr of flour (the 00 type)
  • 100 gr sugar
  • 100 gr butter (salted is fine)
  • 1 egg
  • 1 grated lemon rind

For the Filling

  • 450 gr Pumpkin pulp
  • 2 eggs
  • 180 gr of sugar Cane
  • 80 ml of cream (plus more for serving)
  • (Optional) 1 spoonful of brandy
  • 1 teaspoon of ginger (powder)
  • 1 teaspoon Nutmeg
  • 1 teaspoon cinnamon

Let’s start making the dough for the crust by mixing flour, the sugar (must be cold and in small cubes), until the mix becomes like breadcrumbs. Add the egg, the grated lemon rind. And keep mixing until it becomes a smooth dough.

Let it rest in the fridge for about 30 minutes.

Meanwhile make the filling.

I always cook my pumpkin in the oven until tender. I do not boil it, I find that the pumpkin is very watery already.

When ready I pass the pulp thru the “potato masher” In a bowl, I beat the eggs with the sugar, add the mashed pumpkin, the cream, and the spices. The original asked for a tablespoon of brandy, but I added instead the condensed milk as per American tradition, but I bet with the brandy would have been good too.

Then with the crust off the fridge, in a pie pan, I put my pin-rolled crust, I decorate it nicely and fill it with the pumpkin mixture.

Now in the oven at 350F (or 180 C.) for one hour.

You know is getting there when it starts to smell delicious. Check it out, and take it out.

I served it with whipped cream just to follow the good American traditions.

(My recipe did not ask fo whipped cream, because they do not know what they are missing! 😉)

It was good, really good!

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I lived the most part of my life in Washington DC, now in Italy getting to know again my country. Plenty of surprises, for good and bad, and lots of nostalgia for DC.

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