pumpkin tart recipe. But given the heat I didn’t want to use my oven nor did I really want all the buttery richness of pastry, so I decided to make something light and fresh that would still remind me of my Canadian winter.
pumpkin pots du fromage
serves 3-4 small servings
400g pumpkin (I used kent but you could use butternut squash)
1 tsp vanilla extract
½ tsp each ground clove, ground cinnamon and ground nutmeg
3 tbsp low fat cream cheese
3 tbsp ricotta cheese
2 tbsp brown sugar
4 digestives biscuits or graham crackers
You can either roast the pumpkin whole with skin on for 30 mins at 180 degrees C or peel and cut into small pieces and steam for 10 minutes (keep aside a few small pieces for decoration). Pass soft pumpkin through sieve or place in food processor and puree. Once cooled add vanilla and spices, mix in cheeses and sugar. Place mix into pots and refrigerate. Just before serving add decorative pieces and crumbled biscuits.
For decoration: cut pumpkin into small cubes and cook in a little butter and maple syrup until cooked and caramelized.
posted by bhavani konings at 8:14 PM