Fall delicacy
25mn
45mn
The pumpkin is one of the delights of fall, Bergamott would like to present a sweet version to please your taste buds.
The sweet version of the pumpkin pie is more common in English-speaking countries and it's a shame, because it deserves to be better known.
In this recipe, cinnamon is the main ingredient but you can replace it or add nutmeg or a 4 spices mix. Enjoy!
ClassicVegan
Ingredients
1 of raw pumpkin
2 eggs
7fl oz of liquid cream
3,5oz dark chocolate
1oz maple syrup
1 tsp vanilla extract
1 teaspoon of cinnamon
Roasted hazelnuts
How to
- Cut and core the pumpkin into cubes, cook for 15 minutes in boiling water, the pieces should be soft.
- Blend your pumpkin, it should become quite smooth.
- Add remaining ingredients and mix again.
- Butter and flour your pie pan, lay out your dough carefully (it may break as it is gluten free). Prick it and pour your pumpkin mixture.
- Bake for 45 minutes at 355°F.
- Finally, melt your chocolate in a double boiler and pour it over your pie.
- Let cool before tasting.
Suivez le lien pour la recette de la pâte à tarte sucrée, et sans gluten
Ingredients
- 1 of raw pumpkin
- 7fl oz of liquid cream
- 3,5oz dark chocolate
- 1oz maple syrup
- 1 tsp vanilla extract
- 1 teaspoon cinnamon
- Roasted hazelnuts
How to
- Cut and core the pumpkin into cubes, cook for 15 minutes in boiling water, the pieces should be soft.
- Blend your pumpkin, it should become quite smooth.
- Add remaining ingredients and mix again.
- Butter and flour your pie pan, lay out your dough carefully (it may break as it is gluten free). Prick it and pour your pumpkin mixture.
- Bake for 45 minutes at 355°F.
- Finally, melt your chocolate in a double boiler and pour it over your pie.
- Let cool before tasting.
Follow the link for the recipe of the sweet pastry
Recipe for pumpkin pie
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Good tasting!