Nothing better than to cook with the products of the fall season in November. As pumpkin is one of those aliments and we know you love baking, this week our partnets of “Cocina en” brings us the recipe of pumpkin and cheese pie, a delicious dessert or snack very easy to prepare. Halloween parties have gone but for sure you love pumpkins that much to buy them again to prepare this recipe. In combination with cheese it makes a creamy and juicy texture which is not that sweet. In addition, we offer the usual 10% discount on November courses listed below to all those who come on behalf of ShBarcelona:
- Cooking Course ‘ Healthy Finger Food‘: November the 7th
- Thai Cooking Course: November the 19th
- Debutant Chef Course: Every Wednesday morning
- Tasting Cavas course: November the 21st
Also this month we have a special course: Christmas Cooking Course on the 21st and the 28th of November, with a 50% discount for ShBarcelona’s customers, at only 28 €! Hurry up and sign in!
Remember that the website “Cocina en” offers the possibility to be PREMIUM CLIENTS.
The Premium fee allows you, for only 50€, to do 2 COURSES IN ONE YEAR from a wide variety of courses designed to you: Japanese, Mediterranean or seafood cooking courses, and also wine or beer tasting. Also offers other advantages: the exclusive booking on the most demanded courses, discounts on courses not included in the premium fee, and many more surprises.
Don’t miss it! Sign in for the Premium fee right now. You have a whole year to take the courses whenever you want.
Here is the recipe!
Ingredients for a few 22cmts mold:
150 g breakfast biscuit
60 g butter
450 g of cream cheese
120 g brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 pinch of salt
3 large eggs
250 ml pumpkin puree
First of all we have to do the pumpkin puree, you can roast it in the oven or steam it until gets tender and then smash the pumpkin. If you prefer to steam it, then you will have to strain it to make sure that does not contain water.
To begin crush the cookies and mix them with melted butter to cover the bottom of the pan.
Beat the creamy cheese in a bowl with a handheld blender. Add the brown sugar, the cinnamon, the ginger, the nutmeg, the cloves and some salt, and blend everything up. Add the eggs one at a time, while hand-blending. Add the pumpkin and mix all some more.
Fill the mold with the mixture and bake it for 30 minutes. Lower the heat to 160°C and continue baking it for 20-30 minutes more, or until a toothpick comes out almost clean. Let it cool for a few minutes out of the oven and unmold carefully.
Enjoy your meal!