Pretty much a year ago to this date I was wandering around Hietalahti cemetery and pondering life. And death. And love. And lovelessness. At the same time not far from that cemetery a man had discovered this blog and waited. Waited for me to be ready to notice him and make room for his love in my little life. Some months later that very man made his first appearance on the blog and you've all come to know him as The Boy Next Door.
A lot has happened in year since. It's been full of both joy and sorrow, surprises and disappointments. A year of changes; one endless learning curve. All the more reason to remember gratitude. Life did carry me. And will carry me into the future, too.
In addition to my friends and family my colleagues have proved to be the source of such help and support I never could have imagined. And how else am I going to thank them if not by baking a pie! And what better way to give thanks than a pumpkin pie. Worry not - we're nearly done with the pumpkin mania...
A lot has happened in year since. It's been full of both joy and sorrow, surprises and disappointments. A year of changes; one endless learning curve. All the more reason to remember gratitude. Life did carry me. And will carry me into the future, too.
In addition to my friends and family my colleagues have proved to be the source of such help and support I never could have imagined. And how else am I going to thank them if not by baking a pie! And what better way to give thanks than a pumpkin pie. Worry not - we're nearly done with the pumpkin mania...
The crust:
400 g Digestives/ graham crackers
150 g butter
Melt the butter and let it brown a bit. Blizz the Digestives in a food processor and combine with butter so you're left with he consistency of wet sand. Press it firmly onto the bottom and sides of a 23-cm springform pan lined with parchment and chill for half an hour. Bake at 180 for 5 minutes and let cool.
Melt the butter and let it brown a bit. Blizz the Digestives in a food processor and combine with butter so you're left with he consistency of wet sand. Press it firmly onto the bottom and sides of a 23-cm springform pan lined with parchment and chill for half an hour. Bake at 180 for 5 minutes and let cool.
Filling:
600 g pumpkin purée (you could also use sweet potato!)
3 eggs
3 eggs
1 tbsp brown sugar
1 tbsp gingerbread spice mix
1 tsp finely grated orange zest
1 can (400 g) condensed milk
Roast the pumpkin (should you need directions, please see here and here), let cool a bit and purée. You can prepare the purée already the day before, allowing it enough time to cool.
Combine with rest of the ingredients, check the taste and pour into the cooled pie crust. Bake at 200º for 10 minutes and then lower the temperature to 175º. Continue baking for another 30-40 minutes until almost set and just a little wobbly in the middle. Let cool in room temperature and chill for a couple of hours before serving. With a dollop of whipped cream.
Roast the pumpkin (should you need directions, please see here and here), let cool a bit and purée. You can prepare the purée already the day before, allowing it enough time to cool.
Combine with rest of the ingredients, check the taste and pour into the cooled pie crust. Bake at 200º for 10 minutes and then lower the temperature to 175º. Continue baking for another 30-40 minutes until almost set and just a little wobbly in the middle. Let cool in room temperature and chill for a couple of hours before serving. With a dollop of whipped cream.
PS. For a gluten-free pie, use gluten-free Digestives
PPS. Condensed milk can be substituted with a tub of cream cheese but in which case use more sugar
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ANYONE FOR SECONDS?
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