Pumpkin and cream cheese pie

This tart is a variation of the classic pumpkin pie. The best is that it is not that sweet, which makes it so delicious!!

IMG_4616

IMG_4619

We use the typical orange pumpkin that we can find in supermarkets on fall season. Although it is a little expensive, is worth it once in a while to buy products we don´t consume very often.

 

RECIPE

Ingredients:

For the dough:

  • ½ cup + 2 tbsp unsalted butter, room temperature
  • ½ cup + 2 tbsp icing sugar, sifted
  • 1 hard-boiled egg yolk
  • egg yolk
  • 1 tsp vanilla extract
  • 1 ¾ cup cake and pastry flour, sifted
  • A pinch of salt

For the filling:

  • 1 package cream cheese, room temperature
  • ¾ cup packed dark brown sugar
  • 5 egg yolks
  • 1 cup pure pumpkin purée
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • A pinch of nutmeg
  • 2 tbsp of rum

Directions:

For the dough:

  1. Beat the butter and icing sugar together until smooth.
  2. Push the hard-boiled egg yolk through a sieve and stir the raw egg yolk and vanilla into it. Add this to the butter mixture and stir until blended.
  3. Add the flour and salt to the butter mixture and stir until blended.
  4. Shape the dough into a disc, wrap in plastic and chill until firm, about 30 min.
  5. Roll out the dough into a circle that is just under ¼-inch thick and line a tart pan with the pastry, trimming away excess dough. 
  6. Cut off a large square of parchment paper and use it to line the tart. Pour enough rice onto the parchment paper, and bake at 360° F for 15 min. Cool before filling.

For the filling:

  1. Combine the cream cheese and brown sugar until fluffy.
  2. Add the egg yolks and pumpkin puree and mix.
  3. Incorporate cinnamon, ginger, nutmeg and rum and beat until smooth.
  4. Pour this filling into the cooled tart shell and return to the oven to bake for about 20 min, until the filling has set around the edges.
  5. Cool that tart to room temperature before chilling until set.

IMG_4615

Author: Andrea Gámez

Interior designer, Photographer, Food blogger and lover, painting entusiast and a sucker for art. / MEXICO

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.