So, through many interesting twists, I ended up possessing a can of American pureed pumpkin. Pumpkins -- as pastry filling -- aren't staple here; about the only form they end up into our tables is in form of pickles or relish, and local cultivars aren't the best suited for making pie from scratch.
This time, I decided to make my pumpkin pie with a little twist. What do you get when you crossbreed a pumpkin pie and cheesecake? Awesomeness, that's what!
So I ran to the kitchen lab, and started Frankencooking together my fave cheesecake and pumpkin pie recipe.
It resulted this:
Which, when served with custard looks like this:
And now, ladies an' gennelmen an' all others, recipe!
Preheat the oven to +150 C.
If you don't like my crust, use whatever you prefer yourself, but please note how much stuff goes into the filling and estimate from there.
1 packet (400 g) of crushed and powdered Digestive cookies
a pinch of cinna