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HomeFOODa perfect recipe for autumn

a perfect recipe for autumn

If there’s one ingredient that best identifies with autumn, it’s this one. Let’s go to a very traditional recipe: the pumpkin pie.

THE Pumpkin tart is one of the most typical desserts in the United States of America. There, it doesn’t matter the season, because it’s a truly traditional recipe.

But the truth is that when autumn arrives, there are certain foods that we like the most and pumpkin has this benefit: it can be used in different dishes, from sweet to savory.

Also taking into account environmental sustainability, taking advantage of seasonal products is one of the best strategies to behave in a way that helps to preserve even more natural assets – and how much we need to do so…

Discover two delicious pumpkin pie recipes.

Pumpkin tart

pumpkin pie recipe

Kitchen:American

Type:dessert

Setup time:01:30 am

Ingredients

  • 2 eggs
  • 500g peeled pumpkin
  • 300gr of sugar
  • 100gr of flour
  • 1 package of shortcrust pastry
  • 1 orange peel
  • 1 cinnamon stick
  • 1 c. cinnamon powder soup

preparation mode

  • Cut the pumpkin into small cubes, place in a pan, add the sugar, the cinnamon stick and the orange peel.
  • Bring to a boil and let it cook, stirring from time to time, in order to break up the pumpkin.
  • Leave it on the heat until the mixture reaches the boiling point.
  • Remove and let cool.
  • Line a pie pan with the dough, prick the bottom with a fork.
  • Remove the cinnamon stick and orange peel from the cooked pumpkin and add the previously beaten eggs, flour and cinnamon powder.
  • Mix well and pour the mixture over the pie crust.
  • Bake in a preheated oven at 180º for 30 to 40 minutes.
  • Decorate to taste with powdered sugar and cinnamon.

Pumpkin and walnut pie

Pumpkin and walnut pie

Kitchen:American

Type:dessert

Setup time:01:10 am

Ingredients

  • 1 puff pastry
  • 1 can of condensed milk
  • 2 eggs
  • 450g butternut squash without skin
  • 1 c. cinnamon tea
  • 1/2 c. powdered ginger tea
  • 1/4 c. nutmeg tea
  • 70g walnuts, roughly chopped

preparation mode

  • Preheat the oven to 200º.
  • Cut the squash into smaller pieces and place on a baking sheet, roasting for about an hour or until the squash pieces are tender.
  • Place a sheet of parchment paper on top to keep the pumpkin from drying out.
  • In a blender, mix the roasted pumpkin, condensed milk, eggs, spices.
  • Place the mixture in a bowl and mix in the roughly chopped walnuts.
  • Grease a round shape with the puff pastry and prick the base into the dough with a fork.
  • Arrange the pumpkin mixture and cook in an oven at 180º for 45 minutes.
  • Remove and let cool before serving.

Article originally published in October 2021. Updated in September 2022.

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