Bučna sirova pita / Pumpkin Cheese pie

by Cimetovo dekle

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Vam je bil všeč video iz prejšnje objave? Če ne veste točno, kaj bi s tem pirejem počeli, vam danes predstavljam recept, katerega sem zadnjič s sliko že nakazala in tukaj je, bučna sirova pita. Pita je res neverjetno dobra, pojedli smo jo že isti večer, tako da se sploh ni imela priložnosti ohladiti, z dodatkom stepene smetane pa je tako ali tako čista zmaga🙂 Moja edina pripomba k receptu bi bila, da vsebuje preveč sladkorja. Recept sem že v osnovi priredila, saj sem uporabila drugačno skorjo, izpustila sem karamelo in pekane, tudi količino sladkorja sem zmanjšala, pa sem na koncu vseeno ugotovila, da bi lahko količino zmanjšala še vsaj za pol, tako da bom v receptu navedla meni idealno količino, končna odločitev pa je vaša😉

Glasbena podlaga: After the storm

Skorja:
200 g maslenih piškotov
100 g bele čokolade
60 g masla

Kekse zdrobite (jaz jih pomečkam  kar z rokami). Maslo in čokolado stopite nad vodno kopeljo in dodajte keksom. Dobro premešajte in z mešanico prekrijte poden pekača. Pomagajte si z kozarcem. Skorjo postavite v hladilnik, dokler je ne potrebujete.

Bučni-sirov nadev
250 g Philadelfije kremnega sirčka
100 g sladkorja (v originalu je 250g)
425 g bučnega pireja
1 čž cimeta
1 čž ingverja
1 čž muškatnega oreščka
4 jajca
2 žlici smetane

Pečico nastavite na 180°C
V posodi zmiksajte sirček z sladkorjem, dodajte bučni pire, začimbe, jajca in smetano ter dobro premešajte (jaz sem vse sestavine mešala kar v multipraktiku, vendar pazite, da ne miksate predolgo, saj bo masa preveč tekoča in ne puhasta). Vlijte v vnaprej pripravljeno skorjo in pecite 1 uro.  Masa bi morala biti rahlo migajoča, vendar ne tekoča! Ohladite za nekaj ur in postrezite z stepeno smetano in kančkom cimeta.

Pumpkin Cheese pie
As I mentioned in the last post, I will be using pumpkin puree a lot from now on, and today it´s in a Pumpkin Cheese pie form. This pie was so delicious, and so easy to make, I just put everything in a food processor,I was only careful not to overmix the batter, just until combined. And it was really the best pie I have had for a long time now, deelishis🙂 My only remark would be that it was to sweet, so next time I will reduce the amount of sugar, and eat it all on my own😀

Recipe (similar recipe by this lovely lady)
Recipe for the crust
200 butter biscuits
100 g white chocolate
60 g butter

Crush the biscuits (I crush them with my hands). Melt the butter with the chocolate and add them to the crushed biscuits. MIx well and pour the mixture into a pan, then begin pressing the crumbs into the bottom, use a glass to help you. Store it in a fridge until ready to use.

Pumpkin-cheese filling
250 g of cream cheese
100 g sugar (originaly it was 250g)
425 g pumpkin puree
1tsp cinnamon
1tsp nutmeg
1tsp ginger
4 eggs
2 tbsp of cream

Preheat your oven to 356°F /180°C.
Mix the cream cheese with the sugar. Add the pumpkin puree, spices, eggs and cream. Pour the batter in to your crust and bake for 1 hour. It should be jiggly, but nut runny. Cool for a few hours, then serve it with whiped cream and a dash of cinnamon.
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