Pumpkin pie.
A classic pumpkin pie.
What do you do when you get two pumpkins that need to be on fast? One for a soup, and the other one I'd like to turn into a cake. On Oh, Pinterest I find a classic American recipe and if I look through the cabinets I also find the ingredients. I can finally use that can of condensed milk. But I'm going to put the recipe in my own hands, because it seems way too sweet to me.
This is what I used:
The bottom.
For the bottom I first cut the butter into cubes in a bowl, add the spelt flour and the two sugars. Then I kneaded everything for so long and rubbed through the fingers until a dough arose. At the end, by adding the egg, I was able to make a dough ball that I left to starve like a flat slice in the refrigerator.
The filling.
Meanwhile, I cooked the pumpkin with the condensed milk and the speculaas herbs in about 15 minutes until cooked. It also needs water and you can use that to wash off the last remaining milk from the can. When I put in a can, the pieces of pumpkin were just below. Be careful not to let it boil over, of course that is very easy with milk in the pan. When the pumpkin is soft you have turned it into a creamy mass with a hand blender. I did not leave it in the pan, because then the eggs have to go through and for that it has to be cooled enough. Also follow the advice of the original recipe and cover the mixture with some foil to prevent skin formation.
And then the cake can be put together.
While the filling is cooling in a cup of cold water I rolled out the dough and lined it with a spring shape of 26 cm and another mini spring shape, because I expected the shape would be too small. What a farsighted look.
To avoid annoyance of a cake that does not come out of the shape, I first provided the spring molds with baking paper.
