Somewhere in the caribbean? Perhaps lost in a marvellous city like New York or Paris?
No, I was home preparing marmalades for my shop (soon, very soon on line, I promise!).
That's why I disappeared.
Well...marmalades AND I am going to buy a cute little puppy of French Bulldog. And since I never had a dog, basically in the last two weeks I tried to learn everything (I mean E.V.E.R.Y.T.H.I.N.G.) about dogs.
I would be less anxious if I was going to have a baby, I swear.
Anyway, here I am, back for you with a new delicious recipe, perfect for Thanksgiving!
to prep it: 30 min
to coo it: 40-45 min
For the crust
170 g Digestive (or similar) cookie crumbs
2 Tablespoons sugar
5 Tablespoons unsalted butter, melted
For the filling
3 large eggs, room temperature
420g fresh pumpkin puree*
130g cup heavy cream
120g brown sugar
1 and 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup Nutella, warmed (or 4 oz melted high quality chocolate)
*how can you make pumpkin puree?
So easy! Cut your pumpkin in pieces, cook it in the oven for about 20/30 minutes at 180°; when ready put it in a mixer and...pumpkin puree is ready!
Now, preheat oven to 170°C and grease a 24 cm pie dish with butter. Set aside. Grind up Digestive cookies into a fine crumb. Mix with melted butter, and sugar and than press it into prepared pie dish.
Bake crust for 10 minutes and allow to slightly cool.
In the meanwhile, in a large bowl lightly whisk the eggs. Add all the remaining ingredients (except for the Nutella) and stir well to combine. Pour the mixture into pie crust.
Ad now it's time to Pollock your cake! Drop spoonfuls of warmed Nutella onto your pie, swirling gently.
Bake at 170° for 40-45 minutes or until the filling is set. The center will still look wet but will not "jiggle" too much. Allow to cool completely and serve at room temperature.