PITA OD BUNDEVE

Ova se pita, pumpkin pie, tradicionalno jede na Dan zahvalnosti, posljednjeg četvrtka u mjesecu studenom. Na stolu su pečeni puran, umak od brusnica i ova nezaobilazna pita.

Sastojci:

TIJESTO:
200 g brašna
100 g maslaca
2 žlice šećera
1 žlica ledene vode
naribana korica limuna i naranče
1 jaje

NADJEV
1 bundeva (oko 1,2 kg) – prepoloviti, očistiti od sjemenki
1 dl slatkog vrhnja
200 g krem sira
½ šalice smeđeg šećera
½ šalice bijelog šećera
1 – 2 žlice narančina soka
1 žlica maslinovog ulja
1 jaje
vanilin šećer, klinčići, cimet

 

tučeno slatko vrhnje

Priprema:

Od sastojaka umijesiti glatko tijesto i ostaviti ga 1 sat u hladnjaku. Zatim ga razvaljati i njime obložiti kalup za pite.
Pećnicu zagrijati na 180 °C. Nauljiti lim i na njega polegnuti polovice bundeve tako da je kora gore. Peći sat vremena.
Ohlađenim bundevama žlicom odvojiti meso od kore.
U multipraktiku pomiješati meso bundeve s ostalim sastojcima u glatku smjesu. Njome puniti pripremljen kalup za pite.
Peći na 160 °C, 50 – 60 min.
Ohladiti preko noći.
Prije posluživanja ukrasiti tučenim slatkim vrhnjem.

PUMPKIN PIE

Pumpkin pie is traditionally prepared for Thanksgiving Day, the last Thursday in November. The table is “decorated” with a turkey, cranberry sauce and this mandatory pie.

Ingredients:

For the dough:
200 g flour
100 g butter
2 tbsp sugar
1 tbsp ice-cold water
grated lemon and orange zest
1 egg

For the filling:
1 pumpkin (about 1.2 kg) – halved, seeded
1 dl sweet cream
200 g cream cheese
½ cup brown sugar
½ cup sugar
1-2 tbsp orange juice
1 tbsp olive oil
1 egg
vanilla sugar, cloves, cinnamon

Method:

Combine the ingredients to make smooth dough. Refrigerate for an hour. Roll out and place into a pie tin.
Preheat the oven to 180 °C. Grease a baking tin with oil, arrange the pumpkin halves with the skin facing upwards. Bake for an hour.
Leave to cool. Use a spoon to scrape the meat off the skin.
Combine the pumpkin meat with the remaining ingredients in a food processor until uniform. Pour into the pie tin.
Bake for 50-60 minutes at 160 °C.
Leave to cool overnight.
Decorate with whipped cream prior to serving.