A Healthy Touch
Thanksgiving is a holiday traditionally celebrated in the United States. It is an occasion to express gratitude for the blessings received throughout the year.
To give thanks for this year, which has been challenging but also exciting, we made a pumpkin pie :)
In the United States:
Date: The fourth Thursday in November (in 2024, it will be on November 28).
Origin: It dates back to the early 17th century, when the English settlers of Plymouth shared a meal with Native Americans to celebrate the first successful harvest.
Traditions:
Family meal: Includes traditional dishes such as roast turkey, mashed potatoes, cranberry sauce, pumpkin pie, among others.
Parades: Such as the famous Macy's Thanksgiving Day Parade in New York.
American football: Games are an important part of the day.
Presidential Thanksgiving: The president of the United States performs a symbolic ritual of "pardoning" a turkey.
Ingredients
Pastry:
1 ⅓ cup wheat flour
½ teaspoon salt
½ cup vegan butter
3 tablespoons cold water, or more as needed
P.S.: You can buy a pre-made round shortcrust pastry if you don't have much time.
Filling:
2 cups cooked mashed pumpkin
1 can evaporated milk
2 large beaten eggs
¾ cup brown sugar
½ teaspoon ground cinnamon, or more to taste
½ teaspoon ground ginger, or more to taste
½ teaspoon ground nutmeg, or more to taste
½ teaspoon salt
Preparation
Gather all the ingredients and preheat the oven to 200 degrees.
To make the pastry: Mix the flour and salt in a bowl. Blend the butter (vegan butter) in a food processor until the mixture looks like coarse crumbs.
Mix in 3 tablespoons of water, one at a time, until the dough is moist enough to hold together. Add up to 1 more tablespoon of water, if necessary.
Shape the dough into a ball with lightly floured hands. Roll out the dough.
Place the dough in the pie dish and shape it to fit.
To make the filling: Beat the pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl with an electric mixer until well combined. Pour into our base.
Bake in the preheated oven for 40 to 60 minutes, or until a knife inserted into the filling comes out clean. Cover the edges with aluminum foil, if necessary, to prevent them from burning while the filling cooks.
Remove from the oven and let cool at room temperature before serving. You can serve it with plant-based cream, plain yogurt, or coconut, walnut, or almond whipped cream, to your liking.
Note: To prepare the pumpkin purée:
Cut a fresh pumpkin in half. Remove and discard the seeds and fibrous parts. Leave the skin on and cut the pumpkin into pieces. Place the pumpkin pieces in a pot with water and bring to a boil. Reduce the heat to low, cover, and cook until tender, about 30 minutes. Drain and let cool. Remove and discard the skin. Use an immersion blender to blend the pumpkin.
