Pumpkin pie 

Today I want to show you a different version, perfect for autumn: the pumpkin  pie. If you're a pumpkin pie lover, you won't be able to resist this recipe! The pumpkin cooked in the oven is incorporated into the dough and once cooked it will give all its sweetness. Being a flourless dessert, pumpkin pie will also be a gluten-free dessert. Low, moist and soft, it is perfect to serve after dinner... Friends and family will be delighted by so much goodness. 

INGREDIENTS

pumpkin to be cleaned 1 Kg

Powdered sugar 120 g

Soft butter 100 g

Potato starch 40 g

Eggs (about 4) 200 g

Vanilla bean ½

TO DECORATE

Icing sugar to taste

PREPARATION

To prepare the pumpkin tenerina pie, first clean the pumpkin: empty it of the internal seeds, cut it into slices and remove the peel. You will need 500 g of cleaned pumpkin. Place the pumpkin slices on a baking tray lined with parchment paper and bake in a preheated static oven at 180°C for 35 minutes. Once ready, transfer it to a plate and mash it with the tines of a fork, to obtain a puree. You will have to get about 250 grams that you will keep aside (if there is more puree leftover, you can use it to enrich a vegetable soup or a soup). Separate the yolks from the whites and beat the egg whites. Stiff, without adding anything. Set aside. In another bowl, pour the soft butter together with the powdered sugar and work with an electric whisk. Add 1 egg yolk at a time and knead the mixture until it is well absorbed before adding the next. You'll need to get a well-fitted mass. At this point, remove the seeds from the half vanilla pod and add them to the mixture. Mix with a whisk and add the pumpkin pulp. Mix with a whisk. Add the starch below, and stir with a spatula. Finally, add the beaten egg whites a little at a time, with movements from the bottom to the top, in order to have a soft and aerated mixture. Line a 24 cm diameter springform pan with parchment paper and pour the batter inside. Level well and bake in a preheated static oven at 170°C for 35 minutes. Do the toothpick test, before taking the cake out of the oven. Once ready and cooled, remove it from the mold and sprinkle it with powdered sugar. Before serving.

PRESERVATION

Pumpkin pie can be kept at room temperature for 3 days, under a glass bell. It can be frozen.

ADVICE

For a stronger taste, you can sprinkle the surface with bitter cocoa. You can also flavor the cake with a sprinkling of cinnamon, a fabulous pairing!