Thanksgiving Menu: Pumpkin pie recipe with Extra Virgin Olive Oil - Reserva Familiar Arbequino Castillo de Canena.
- 1 mug sugar
- 1/2 tablespoon nutmeg
- 1/2 tablespoon cinnamon
- salt a pinch
- 500 g pumpkin cooked
- 50 g Extra virgin olive oil - Arbquino Castillo de Canena Family Reserve
- 3 eggs milkshakes
- 1,5 mugs milk
- 1 teaspoon lemon juice
- lemon zest
- 1 can Sour cream sour (creme fraiche)
- 2 teaspoons Extra virgin olive oil - Arbquino Castillo de Canena Family Reserve
Cook the pumpkin cut into small pieces until it is very soft, between 30 and 40 minutes.
Drain well and mash as if it were a puree.
Add the rest of the ingredients and mix well with the mixer.
Put the mixture in a flat dish and bake in the oven at 160º for about 40 minutes.
On the other side, mix the sour cream (creme fraiche) with 2 teaspoons of AOVE Castillo de Canena Reserva Familiar Arbequino.