To celebrate Halloween , I revisit the famous American “Pumpkin pie”; in an autumnal version with chestnut cream . A gluten-free and lactose-free recipe made with Millefoglie gluten-free puff pastry Schär . A colorful seasonal culinary creation thanks to the pumpkin, a very gourmet vegetable. Definitely a dessert perfect to taste during this period of All Saints Day 2018 . Here is the recipe!
– A gluten-free puff pastry Millefoglie « Schär ”
– 100 g brown sugar
– 2 eggs
– 1 tbsp. gluten-free cornstarch
– 500 g cooked squash flesh
– 100 g chestnut cream
– 150 ml vegetable milk
– Spices (cinnamon, ginger mostly)
– 1/2 tsp. coffee salt
– Lactose-free whipped cream
– A sachet of vanilla sugar
1 / Using steam cooking, prepare your pumpkin previously peeled and cut into large pieces. Let cook for 40 minutes. Then mix everything in the blender adding the chestnut cream . Finally reserve the mixture in a salad bowl.
2 / In another bowl, mix all the dry ingredients :Gluten-free cornstarch, salt, spices, vanilla sugar and brown sugar.
3 / Then, add to this preparation of dry ingredients pumpkin pulp / chestnut cream .
4 / Beatthe eggs , then add vegetable milk . Add it all to your pumpkin cream – chestnut and mix well with a whisk to obtain a homogeneous texture.
5 / Preheat your oven to 180°C. Then, in a pie pan, unmold the Millefoglie "Schär" Gluten-Free Puff Pastry to pre-cook it gently for 15 minutes… Then, take it out of the oven and pour in the preparation pumpkin cream – chestnut .
6 / Bake the pie in the oven heated to 230°C for 5 minutes – Then reduce the temperature to 180°C to continue baking your sweet pie for 30 minutes.
7 / When the Pumpkin Pie is cooked, let it cool in the fridge for a good half hour. Before tasting, garnish it with lactose-free whipped cream . Bon appetit!
Find Schär's universe on their website .
Photo credit:Matthieu Hoarau for labeauteparisienne.com
