Pumpkin Pie / Placinta de dovleac

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Posted By: Dan Petra
Posted In:  Desserts
Page Views:  1585 views
Preparation Time:  30 minutes
Cooking Time:  120 minutes
Course: desserts


Other Info

servings: 10-20

Ingredients

U.S.

Ingredients

European

1

Sugar pumpkin (medium-large)

1

1 ½  tsp

Cinnamon (ground)

1 ½  tsp

1 tsp

Nutmeg (ground)

1 tsp

1 tsp

Ginger (ground)

1 tsp

½ tsp

Clove (ground)

½ tsp

⅔ c

Brown sugar

120 g

½ tsp

Vanilla (optional)

½ tsp

1 tsp

Salt

1 tsp

4

Eggs

4

2 ½ c

Cream

600 ml

1 recipe

Pie crust (2 crusts)

1 recipe


Directions

1. Preheat the oven to a medium-high temperature.

2. To clean your pumpkins, carefully cut them in half and scrape out the seeds and fibers with a spoon. (If you’d like, you can save the seeds, toss them with spices and butter and toast them for a snack.)

3. Cut the hollowed pumpkins into slices no more than 3 inches thick at the thickest point. If you’d like, rub the slices with butter to help keep them moist.

4. Bake with the shell down in a greased and covered pan (use foil to cover if you don’t have a lid) until tender (about 1 hour). When done, remove from oven (you can keep the oven going and increase the temperature a tad to bake the pie).

5. When pumpkin is cooked, scrape the pulpy flesh away from the skin. If it seems stringy, chop it or run it through a food processor/blender. Otherwise, just mash it very thoroughly. (If you have a meat grinder – this will work wonders!). You will need about 4 c of cooked pumpkin for this recipe – if you have much more than that, reserve it for a different dish.

6. Add spices, sugar, vanilla and salt. Beat until smooth.

7. In a separate bowl, beat eggs. Add cream and beat again.

8. Add egg mixture to pumpkin mixture and beat until smooth.

9. Pour half the pumpkin pie filling into each prepared pie crust.

10.   Bake at a high temperature, for 15 minutes. Then, reduce temperature to medium and bake for an additional 35 to 40 minutes. When done, a knife or a toothpick in the center of the pie should come out clean. Remove pies from oven and set aside to cool at least 20 min before serving. 

                                              

Notes: As you may know, finding a pumpkin, let alone a sweet one in Romania is next to impossible. You can substitute any orange-fleshed winter squash (hard squash). If you do this, taste the filling to see if it’s sweet enough, if not, add more sugar. Note: even with tools like a blender, the texture of a trulyhomemade pumpkin pie may not be as creamy as one made from canned pumpkin. That said – your pies should turn out fabulous!

 

In your local farmers market, ask for dovleac turcia, or Turkish pumpkins, or ask around for the sweetest alternative. Turkish pumpkins are sweeter than the pumpkins grown in Romania and closer to North American pumpkins. If you find a Turkish pumpkin, choose one that is about the size and shape of a basketball. The bigger they are the less sweet. It is not important that it be orange on the outside, but it should be orange on the inside.

 

Substitutions:

2 ½ c cream/3 c sour cream. Brown sugar/White sugar or ½ c honey.

 

References: *See the Pie Crust recipe.

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