Halloween Espresso Pie
For a 26 cm round cake tin
Ingredients:
1 portion shortcrust pastry
400 g puréed pumpkin
200 g crème fraîche
3 tbsp cane sugar
2 free-range eggs
½ tsp of grated nutmeg, ½ tsp of ginger and ½ tsp of powdered cinnamon
100 ml/1dl espresso
100g sultanas
Preparation:
Prepare the pumpkin*
Roll the pastry out to size on a floured surface or between two sheets of transparent film and line the greased tin.
Mix all ingredients and fill into the lined tin.
Preheat the oven to 200 °C and bake the pie on the middle shelf for approx. 45 minutes.
Leave to cool.
Our tip: Serve the pie with whipped cream.
*Preparing the pumpkin
Cut the pumpkin into chunks and steam
Purée the steamed chunks
Leave the puréed pumpkin to drain in a conical sieve or a muslin cloth.
Red cool
Ingredients:
1 longdrink glass
Ice cubes
San Bitter (alcohol-free aperitif made of citrus fruits and Alpine herbs)
1 espresso (45 ml)
Thin strips of orange zest
1 straw
Preparation:
Fill the longdrink glass with ice cubes (4-5 ice cubes).
Fill the glass two thirds full with San Bitter.
Slowly pour the freshly prepared espresso into the glass over the San Bitter.
Decorate with the strips of orange zest.
Serve the drink with a straw and only stir shortly before serving.
