Happy Thanksgiving

Since it´s Thanksgiving today and also a normal working day in Austria, me and my family thought about celebrating a smaller version of Thanksgiving tonight, roasting some chestnuts and having some pumpkin pie for dessert. Finger´s crossed for some delicious turkey this weekend. We will also be cracking tons of nuts from my grandmother´s nut tree for christmas cookies….mmmh can´t wait!! I made some pumpkin pie with homemade pumpkin puree and it actually isn´t difficult at all. I was absolutely surprised and it tastes really good. I have already posted a pumpkin pie recipe this summer and I´d say this one is the healthier version. How do you guys spend Thanksgiving, do you celebrate it and do you have any traditions? I´d love to know. (:

This is what you will need

Pie crust

• 500g flour
• 200g powdered sugar
• 230g butter
• 2eggs
• 1 tbs. vanilla sugar
• a pinch of salt

Put flour, salt, sugar, vanilla sugar and butter on your working surface. Start kneading. Use your fingertips to rub the butter into the flour until no butter lumps remain. Add eggs and keep kneading until dough is smooth. Roll out dough on floured surface to fit into your pie mold. Prick your pie crust using a fork. Pre-bake pie in oven for 10-15 minutes (oven temperature 180°C).

Filling

• 700g butternut squash
• 100g sugar
• 2 tsp. of pumpkin pie spice (cinnamon, nutmeg, ginger, clove)
• 2 eggs
• 100g grated almonds

Cut butternut squash diagonal and grill in oven for about 30 minutes (temperature 200°C). Then scrape out pumpkin pulp and puree. Separate eggs. Mix egg whites stiff in one bowl. And mix egg yolks and sugar until creamy in another bowl. Add pureed pumpkin, almonds and also fold in stiff egg whites until well incorporated. Pour filling into pre baked pie crust and bake for another 30 minutes.

Let cool out completely and enjoy!

Have a wonderful Thanksgiving!

Nadja

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