Pumpkin Pie Recipe With Marsala Wine
Marsala is a delicious Italian fortified wine, normally sipped at the end of a dinner, although it’s often used in many other recipes.
Like this Italian recipe for tiramisu marsala for example. And if you are interested in this delicious Italian dessert, visit my site if you’re looking for a simple tiramisu recipe.
Now, the ingredients for this pumpkin pie with a twist.
For the short crust pastry:
250gr butter, softened
500gr flour
Zest of one lemon
3 egg yolks
200gr sugar
For the filling:
1 small glass brandy
1 small glass marsala
1 tsp of nutmeg, cinnamon, ginger
180ml double cream
1 large egg
800gr pumpkin, peeled and deseeded.
70gr sugar
To prepare the pastry, mix together butter and flour, just enough to bring them together, then add the rest of the ingredients. The use of softened butter makes the pastry easy to work this means you will have to leave it for at least one hour in the fridge. Before doing so, for a ball, dust it with flour, slightly flatten it with the palm of your hand and wrap it in cling film.
In the meantime prepare the filling. Preheat the oven at 200ºC. Dice the pumpkin and bake in the oven for about 45 minutes, or until it’s tender. Transfer it to a bowl and mash it with a fork, then add the sugar and the egg. Give a good stir and add the spices, and the cream. Stir again and transfer to a pan and on a low heat until it has thickened. Add the liqueurs and take off the stove to cool.
Now take the pastry out of the oven, it should be firmer but not completely solid. Stretch it with a rolling pin and transfer it to a 26cm round cake tin (previously greased with butter and dusted with flour), making sure you keep a small part of pastry aside. Pierce the bottom with a fork and pour in the pumpkin mix. Form thin stripes with the rest of the pastry lay them on the top of the cake in a spider-web fashion. Bake at 200ºC for the first 20 minutes and at 180 º C for 30 more. If you notice that the surface tends to darken too much, cover it with aluminium foil.