Thursday, November 1, 2012
This month there is a pumpkin pie on the Avid Bakers Challenge menu. Really appropriate for this season, except here. I must admit I've never made or have eaten a pumpkin pie before. There is no Dutch tradition in celebrating Halloween or Thanksgiving here as it is overseas. So this was my first pumpkin pie, or "Velvety pumpkin tart" as the recipe is called.
For the base there are gingersnap crumbs needed. Hmm I can't remember having seen those in the shops here, so what to use? I decided to make the Ginger crackles (that's due for next month anyway) and use those for the base. I needed more than the 142 g of crumbs to coat bottom and sides, I guess I used about 200 g to be able to make the tart base. Even though I did use more crumbs, the butter was more than enough (too much to be honest). But this may well be influenced by the type of cookies used.
The filling didn't contain as much pumpkin as I expected, but as said I know little of pumpkin pies. I had to bake the pie for about 50 minutes, so that is way longer than the recipe (30-35 min). After baking the filling sank a little, which is probably normal with the pumpkin puree and cream cheese.
I found it to be way too sweet and too rich. It has to be served chilled, and that is better, because you taste a little less when food is cold. All the spices are lovely in the filling and the cookie base, those really give a warm autumn feeling to it all.
For me the sugar can be reduced drastically, less butter in the base, and maybe a little more pumpkin and a little less cream cheese (or half cream cheese/half creme fraîche light) or made with quark with is widely available here, that has a bit more tang to it, to cut through the sweetness.