Here in Mexico people are not as crazy about pumpkin as in the U.S. They do produce a big amount of them and pepitas (roasted pumpkin seeds) can be bought almost anywhere. Around this time of the year there’s a very famous dessert made by boiling pumpkin with piloncillo, to which I was not a big fan when I was a kid. But for me that’s not enough pumpkin. If you have been following this blog for some time, you might know that I am a big pumpkin fan (just check all these recipes out).
Therefore, I’ve decided to introduce more people to this delicious ingredient, starting with my family. Ever since I came back from the U.S. my parents have been very supportive when it comes to this blog. They ask a lot of questions about how it works and what they can do to help. They are always giving me ideas for new recipes and suggesting new dishes and places I could visit to write about them. And the best part is that they are being very receptive to new foods and recipes.
When I told my dad I loved pumpkin he bought a big one at the market so I could use it for some recipes. My mom asked me how it was supposed to be prepared and she was in charge of baking it. When I arrived to their house last weekend they were excited about trying it in a new way. What can I make that they’ll like, I wondered.
That’s when I realized that as much as I like pumpkin I’d never made pumpkin pie before in my life. I’ve eaten a lot of it, most of it great, but since there was always somebody around to make it (friends, Jon’s mom, neighbors, Kroger’s, etc.) I never really got around to making it. But most people down here have never even heard of it, so it was my duty (at least to my family) to make one.
This was going to be a new experience for everybody, making it for me and eating something new for my family. I looked online for ideas and recipes and decided to make a spiced up pumpkin pie. My mom helped with the crust and I took care of the filling. It turned out to be an amazing dessert that we all loved (except my cousin. She’s one of those weird people who don’t like the texture of pumpkin pie).
- •2 cups graham crackers, crushed
- •1/3 cup melted butter
- •1/4 cup brown sugar
- •1/4 tsp ground ginger
- •1/4 tsp ground nutmeg
- •2 cups pumpkin puree
- •3/4 cup brown sugar
- •1/4 tsp ground nutmeg
- •2 ground cloves
- •1/4 tsp ground cardamom
- •1/2 tsp ground cinnamon
- •1/2 tsp ground ginger
- •2 eggs
- •1-2 TBSP rum
- For the crust: Pre-heat oven to 350° F. Combine all the ingredients until they all blend together and roll into a circle to cover the bottom and sides of a pie pan. Bake for 10 minutes and place on a wire rack to cool completely.
- For the filling: In a sauce pan heat up pumpkin. Add sugar, spices and rum. Whisk well until all the ingredients are melted. Reduce heat to low. Add eggs one by one and stir until they blend with the mix. Pour mix into the pie pan and bake for 20 minutes at 350° F. Reduce oven heat to 300° F and bake for another 25 minutes.
- Place pie on a wire rack and let it cool before serving and enjoy with whipped cream.
¡Buen provecho and happy Day of the Dead!
Sources of inspiration for this recipe: