Happy Thanksgiving to all the American bloggers and readers! I have to admit that apart from serving turkey for Thanksgiving dinner, I don’t know what else that is normally served during this occasion.
I have learnt that it is a great tradition in serving Pumpkin Pie on Thanksgiving Day. I have tried pumpkin but never in my life have I tried pumpkin tart before. It intrigues me. The only sweet stuff that I have eaten that uses pumpkin has to be my mom’s steamed pumpkin cake. Other than that, I am pretty much a novice.
I love the look of pumpkins. There are so many different varieties that are available nowadays. This morning when I decided that I wanted to try making pumpkin pie, I went to the farmers’ market and got myself 2 different varieties. Ambercup pumpkin has to be the one that is seen almost everywhere, the striking orange colour skin with really bright orange flesh too. It is sweet and probably the one that suits most for desserts making. I also bought the Sweet Dumpling pumpkin, as I was really attracted by its look! It is small, a miniature pumpkin with its top pushed in. It has cream yellow flesh.
Pumpkin pie is really easy to make. I really love the pumpkin filling that has great depth of flavour of the pumpkin and the spices, a real treat! If you still don’t know what dessert to make for Thanksgiving dinner, I have to say that this pumpkin pie will be a brilliant idea!
Happy Thanksgiving Everyone!
For the tomato essence:
•850g cherry tomatoes
•1/2 small fennel, sliced
•1 garlic clove, finely sliced
•1/4 celery stick, chopped
•1/4 shallot, finely sliced
•1 sprig fresh basil
•1 sprig fresh thyme
•2 -3 drops Tabasco sauce
•1/2 tbsp Worcestershire sauce
For the risotto:
•2 tbsp olive oil, plus extra for drizzling
•1 onion, finely chopped
•1 garlic clove, crushed
•250g risotto rice, such as carnaroli
•Salt and freshly ground black pepper
•150g butternut squash, peeled and cut into 1cm/½in cubes
•400ml tomato essence
•10 cherry tomatoes, halved
•80g asparagus, cut into 5cm lengths
•4 tsp freshly grated parmesan cheese, plus extra for sprinkling
To make the tomato essence, place all of the ingredients into a bowl and mix together.Place the mixture, in batches, into a food processor and pulse five times for 1-2 seconds each time. Transfer the purée into a large bowl and repeat until all of the vegetables have been puréed.
Cover the bowl with cling film and chill in the fridge for six hours. Line a clean bowl with a large piece of muslin and spoon in the tomato mixture. Draw the corners of the muslin cloth together and tie up tightly. String the muslin ‘bag’ up above the bowl to catch the strained juices. Leave to strain overnight. (Do not be tempted to squeeze the muslin.) Once strained, cover and refrigerate until needed.
Preheat the oven to 200C/400F. To make the risotto, heat a pan over a medium heat, add the olive oil and gently fry the onion for 3-4 minutes, or until tender. Add the garlic and fry for a further minute. Add the rice, stirring well to coat in the olive oil. Fry for 1-2 minutes, or until the rice is translucent. Season with salt and freshly ground black pepper.
Place the halved (or whole) cherry tomatoes onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground black pepper. Roast in the oven for 5-6 minutes, or until the tomatoes are just tender and collapsed slightly.
Add the butternut squash to the pan and mix well. Add the water and half of the tomato essence, then bring to a gentle simmer. Cover with a lid and cook for 15 minutes. Place the remaining tomato essence into a saucepan and warm through.
By now, the rice should have absorbed all of the liquid. Remove the lid and stir well. Add the asparagus cook for a couple of minutes. Add the peas and parmesan and stir well, adding a little water if the risotto is too dry.To serve, spoon the risotto into a small serving bowl. Top with a few roasted tomatoes, a little sprinkling of parmesan.
A wonderful pie! Perfectly spicy. That is a treat I love and have been eating all my life…
I love the spices used in this pie.
Like you, I’m not really familiar with the pumpkin pie and made one myself months ago when pumpkin were in season down here. A change from savory way I usually cook it.
I think it’s great to use pumpkin in desserts. 🙂
ooohhhh sedapnya… I like 😀
Yummy! I love pumpkin pie ever since I had my first taste a few years ago 🙂 Happy Thanksgiving!!
Happy Thanksgiving to you too! I love it too! I am glad I tried!
Look so golden and good! Happy Thanksgiving to you!
It’s really a lovely pie! 🙂
What a delicious pie. I really like pumpkins but it’s relatively recent that there have been so many varieties available here. I’m still experimenting with all the different flavours. GG
Yeah, there are many varieties and I really want to try them all! 🙂
i also didn’t grow up with thanksgiving! but i love pumpkin in any form, and pumpkin pie is one of these delicious forms!
I am very new to pumpkin pie but I am loving it!
Your pumpkin pie looks delicious! Using fresh pumpkin makes it even better. Enjoy your weekend. 🙂
Yeah, using fresh pumpkin is the best ever! 🙂
That first shot is so gorgeously bursting with autumn! The addition of the nut-gingersnap layer is genius!
Yeah, I really love the addition of the nut-gingersnap layer – makes the whole pie even more gorgeous!
I think I prefer the savory pumpkin kuih (done with dried shrimps, lean meat and mushrooms)…..
Never tried a pumpkin pie here though I know it is part of the Thanksgiving tradition :O
Savoury pumpkin kuih sounds good to me too 😀
Your pumpkin pie absolutely looks very scrumptious, i definitely would give it a try as my son love pumpkin so so much 🙂
Thank you, Ira.
Give this a go, I am sure your son will love it! 🙂
Hello! I am so glad to come across your blog!
I love pumpkin pie and probably my most favorite pie. I haven’t made one for years! Beautiful photo makes me hungry:-)
Will come back again!
Hi Yuri! Thanks for dropping by! I am glad to found your blog too! 🙂
Great looking pumpkin pie!
I love pumpkin pie but have never tried to make one at home. Your pumpkin pie looks so delicious, I definitely want to try this dessert for sure 🙂
Hope you have a great week ahead.
Thank you! It’s really delicious and it was my first attempt, which I was pretty happy with. 🙂
Happy belated thanksgiving.
I love pumpkin pie, its color, its texture! 🙂
Thank you! 😀
Lovely pumpkin pie… I can eat it endlessly (scary). You use fresh pumpkin puree? Wow that’s amazing. I’ve seen so many canned recipes and it’s nice to see the fresh ingredient here. I love your first picture too. You are an amazing photographer!
Yeah, I use fresh pumpkin puree. It was a bit of a task but I think it was well worth it.
Thanks for your kind words! 😀