Chocolate pumpkin pie
The Chocolate Pumpkin Pie should be served with a cream cheese that is placed in the center of the cake. In Italian it is presented with whipped cream, better with the cream cheese and then it is spread in tufts. In America they spread it all out to then spread it as I did.
Ingredients: Crust: 200g of 00 flour 100g of cold butter 50g of ice water filling: 400g shelled pumpkin 200ml of cream 120g of cane sugar 100g of dark chocolate 2 tablespoons of bitter cocoa 2 eggs 1 teaspoon of cinnamon 1 teaspoon of ginger 1 teaspoon of nutmeg 1 clove decoration: 50g of spreadable cheese 50g of Greek yogurt 2 tablespoons of icing sugar Cinnamon QB
"There are no foreign lands. It is the traveler only who is foreign."
-ROBERT LOUIS STEVENSON
How to do: Whisk the flour with the chopped butter. Add the water and blend again. Stir and obtain a dough and leave to rest at least 1 hour in the refrigerator. Bake the pumpkin in the oven at 180 ° C for about 40 minutes. Only get the pulp and then mash it well. Mix the pumpkin with the sugar, cocoa and finely chopped spices. Add the eggs one at a time. Stir in the cream and then the melted chocolate.
Roll out the dough with a diameter of 5mm and line a fairly high cake pan and knead and form the edge. Pour the mixture and level it. Bake in a hot oven at 165 ° C for 60 minutes. Then 5 minutes at 180 ° C. Let it cool. Meanwhile, work with cheese, yogurt and icing sugar with the spoon. Pour the cream in the center of the cake and decorate it with the dripping pan. Sprinkle with cinnamon and keep refrigerated until use.
For the Original recipe in Italian tap here
On Instagram & Twitter @cravatteaifornelli Emanuele Patrini Food & Style Blogger Cravatte ai Fornelli www.cravatteaifornelli.net