This activity, which has its roots in the traditions of early Irish immigrants, has become a fundamental part of American culture.
Trick or treat? No question could be more appropriate when talking about eating a pumpkin and unfortunately, if you are not careful, the “trick” risks having a stomachache.
When we buy them from the greengrocer or at the supermarket we must in fact remember that not all pumpkins are suitable for consumption. These vegetables are not distinguished from each other only by their shape, color or size…there are edible ones, with which to have fun preparing tasty recipes in the kitchen, and ornamental ones, also called gourds, which instead should only be used to decorate the house or to carve lanterns for the Halloween party.
Ornamental pumpkins in fact can contain a toxic substances with a bitter taste, which if ingested can cause health risks such as stomachache, cramps and vomiting.
Every autumn, pumpkin patches open here and there in the city and the countryside.
Many of these places are not just pumpkin patches but are transformed into seasonal amusement parks, with activities for all ages: carriage rides, hay mazes, playgrounds, and food stands featuring fall treats like pumpkin donuts and apple cider are just a few of the attractions available.
Pumpkin patches also often host carving contests, where artists and amateurs show off their creativity and skill in a mix of fun, art, and tradition.
People can pick their own edible pumpkin here to bring home.
Pumpkin is one of the most beloved vegetables of autumn, the protagonist of many American recipes, both in traditional and creative versions: pies, soups, ravioli, ice-cream, pudding, omelette, stew and much more.
Pumpkin pie is a dessert of American origin that is usually made around Halloween, Thanksgiving and Christmas.
My recipe is done with steps and it serves about 6.
For the shortbread, you will need:
120 g Powdered sugar
350 g Flour
2 Egg yolks
250 g Butter
Vanilla
Lemon zest
Recipe:
Work the butter with the powdered sugar.
Add the egg yolks, the vanilla, the zest and finally the flour as quickly as possible.
Wrap the dough in cling film and leave to rest in the fridge for about 15 minutes.
Take the dough out of the fridge and roll out to a height of 2 mm.
Bake in a fan oven at 180°C for 1 hour. Remove from the oven and let cool completely.
For the pumpkin filling:
1 Egg
30 g Granulated sugar
125 g Pumpkin puree
50 g Ricotta cheese
40 g Liquid cream
Cinnamon
Vanilla
Lemon zest
Recipe:
In a bowl, combine the pumpkin pulp with the ricotta and sugar, then add the eggs and flavorings. Mix gently with a whisk until the mixture is smooth. Finally, add the liquid cream and mix again without incorporating air.
Ingredients for the meringue on top (for decorations):
Water
225 g Granulated sugar
60 g Dextrose
Egg whites
Ground cinnamon
Recipe:
Beat the egg whites with half the dextrose. Place the water and sugar on the heat. Once they reach 110°C, add the remaining dextrose to the egg whites and continue beating. Once the syrup reaches 121°C, pour it into the egg whites whipped with the dextrose and continue mixing until cooled.
As the last step, take the previously cooked shortcrust pastry and spread the pumpkin mixture on top of it. Bake at 180 degrees for about 10 minutes. Decorate with the Italian meringue on top.
