Pumpkin pie is a popular dessert and it was made in autumn to provide an outlet for surplus pumpkin. The base is made with spiced cinnamon and ginger biscuits or Maria-type biscuits. If you decide to use this type of biscuit, add a teaspoon of cinnamon, ginger and nutmeg. You can use a ceramic tart mould or a detachable mould. If you choose the latter, don’t forget to line it with baking paper and cover the base with aluminium foil so that no water from the bain-marie enters it.
Productos con los que prepararla
Ingredients
For the biscuit base
- 250 g of seasoned lotus or Maria biscuits
- 100 g of butter in pieces
For the cream cheese and pumpkin
- 320 g pumpkin puree (320 g pumpkin + 200 g water)
- 250 g cream cheese at room temperature
- 250 g mascarpone cheese
- 120 g of honey
- 4 eggs size L
- 60 g of flour
- ½ teaspoon cinnamon powder
- ½ teaspoon ginger powder
- ½ teaspoon of nutmeg
Instructions
For the biscuit base
- Open the Chefbot and insert the blade accessory. Add the seasoned biscuits and program 5 seconds at speed 9. If you use Maria-type biscuits, you must add the spices at this stage (½ teaspoon cinnamon, ginger and nutmeg).
- Add the butter in pieces and program 9 seconds at speed 8.
- Place the biscuit mixture in the cake mould and let it rest in the refrigerator.
For the pumpkin purée for desserts
- Open the Chefbot and add the 200 g of water without any accessories. Program the steam function for 5 minutes at 120°C and speed 0.
- Place the shallow steam basket and inside it the 250 g pumpkin pieces. Set the steam function for 15 minutes at 100ºC and speed 0.
- Open the Chefbot, taking care not to burn yourself, remove the pumpkin from the cooking water and set aside.
For the cream cheese and pumpkin
- Open the Chefbot and place the whisk accessory. Add the cream cheese, the mascarpone cheese and the honey. Program 30 seconds at speed 3.
- Add the flour, cinnamon, ginger, nutmeg and pumpkin purée and set for 3 minutes at speed 3.
- Add the eggs one by one and programme 2 minutes at speed 3.
- Pour the mixture onto the biscuit base and smooth the surface with the spatula.
- Place the mould on a tray with water covering two fingers of the mould.
- Bake for 60 minutes in a preheated oven at 180°C with heat up and down.
- Leave to cool for at least 6 hours.
- Serve cold with some sour cream.