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Recipe of the week – Halloween

screen-shot-2016-10-29-at-8-14-32-amHalloween is coming up… the spookiest time of the year!

This celebration on October 31st has many iconic symbols such as costume parties, trick-o-treating and pumpkin carving. We’re inviting you to enjoy Halloween and to encourage you to decorate your home with your family.

Make the most out of pumpkins by carving them: sketch make a creepy eyes, nose and mouth. Then, carve the pumpkin and remove the inside. Place a candle and scare the trick-o-treaters! Even your youngest kids will have a blast with this activity and the best part is that you don’t have to waste your leftovers: you can cook them!

KitchenAid, experts in appliances, recommend making a recipe to delight the entire family: a delicious pumpkin pie. Follow the instructions below:

Pumpkin Pie
Recipe courtesy of KitchenAid

For the dough:
· 1 1/4 cups (157 grams) of all-purpose wheat flour
· 1/2 teaspoon of salt
· 3 tablespoons (45 grams) of cold unsalted butter, in very small cubes
· 1/4 cups and 2 tablespoons (77 grams) of vegetable butter, cold and in small cubes
· 1/4 cup (60 milliliters) of cold water

For the filling:
· 425 grams of mashed pumpkin
o Canned puree can also be used
· 3/4 cup of sugar
· 1 teaspoon of vanilla extract
· 1 1/2 teaspoon of ground cinnamon
· 1/2 teaspoon of ground nutmeg
· 1/4 teaspoon of powdered ginger (optional)
· 1/2 teaspoon of ground cloves (optional)
· 3 eggs
· 1 can (340 grams) of evaporated milk


First, you should prepare the dough. Mix flour and salt in Kitchen’s Culinary Center at speed 4 until the texture is sand like.

Add the water in scoops and stir, avoiding adding more water than required. Stop adding water when large lumps begin to form in the dough.

Move the dough to a clean surface with a little flour and knead, folding it on itself until the mass is completely consistent. Be quick to keep the dough from getting too hot.

The dough should be smooth, not sticky. Make a ball and then, using a rolling pin, flatten and stretch to create a disc of about 2 and a half centimeters thick. Remember to leave a little bit of flour on the surface to prevent sticking when stretching the dough.

Wrap in plastic and refrigerate for at least two hours. Once it has cooled, place on a pie plate and gently fit with your hands.

Preheat the oven to 425°F and proceed to preparing the filling. You can buy or make pumpkin puree with leftovers from your décor.

To prepare the pumpkin puree, preheat the oven to 375°F. Carve the pumpkin, remove the pulp and peel or skin with a knife. Brush vegetable oil and place on a baking sheet lined with foil and place in the oven for 1 hour (test if ready when a fork can be inserted when soft). Grind the pieces in a blender or manually and use amounts indicated below.

Place the puree in a medium bowl with salt, sugar, vanilla, cinnamon and nutmeg (add cloves and ground ginger, if using). Mix until well incorporated. Add eggs and continue stirring until homogeneous. Finally, add evaporated milk while stirring slowly and stir until it’s completely incorporated.

Pour the filling over the dough in the mold. Place in preheated oven and bake for 40-50 minutes, until center of the cake doesn’t wiggle and is completely smooth on the surface.

Let it cool at room temperature for 2 hours and then, refrigerate for 3 hours. Serve.

From JeffreyGroup | Marketing and Corporate Communications


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