The second entry to my Seasonal Sweet Journal is this simple yet delicious pumpkin pie that reminds me a bit of cheesecake

The recipe is very simple & doesn't require a lot of ingredients, but it makes such a delicious treat for the tea time, or in the morning with coffee, a good book, and the color of the everchanging trees outside.

Ingredients

For the crust

• 300g of biscuits
• 100g of cold butter

For the batter

• 400g of pumpkin puree
• 400ml of almond milk
• 2 large eggs
• 30g of sugar
• 1tsp of  ground cinnamon
• 1/2 tps of ground ginger
• 1/2 tps of salt
• ice sugar

Instructions

1. Preheat overn to 250°C. In a bowl make a thin powder with the biscuits. Add the butter, cut into small pieces, and mix with the hands until a getting a compact consistency. Place a baking sheet in a baking pan. Spread & flatten the biscuits dough with a fork. Then place the baking pan in the fridge.
2.  In a large bowl, mix the pumpkin puree with the milk, sugar, eggs, spices & salt. Pour into the baking pan, and bake for 15 minutes. Then reduce the temperature to 180° and bake for another 40 minutes.
3. Insert a knife in the crust, it must come out clean.
4. Wait until the pie cools down completely, then place in the fridge for a couple of hours. Sprinkle ice sugar on top of the pie and enjoy!

For this season, I decided to set a new yet simple goal that will help me in the kitchen. I started a "Seasonnal Sweets" journal, where I will add, every season, my favourite sweet recipes. And the first entry of my diary is the Apple & Rhubarb cinnamon jam. For some reason, finding rhubarb has been quite challenging this year. As a matter of fact, the least something is available to you, the more you start craving for it. So after weeks of unsuccessul hunt at my local market, I started to reason myself, and agreed that I had no choice but to wait until next year. So when I saw some remains of the delicious plant last week, you can easily imagine my contentment. I grabbed it all, and rushed to the kitchen.

I used some of the stems to make the apple & cinnamon pie that I was craving for months, but was left with quite enough of the plant to make something else. As my winter larder was only filled with two types of sweets, I thought that more variety of jam would be a fantastic idea, just in case I will crave for more rhubarb this winter.

To capture the smells of Autumn in your pot you will need:
*3 cups of diced rhubarb
*3 cups of diced apples
* 2 cups of sugar
*1/2 cup of water
* 1 tablespoon of ground cinnamon
* 1 teaspoon of agar-agar powder

1/ In a large saucepan mix together the fruits, sugar, cinnamon and water. Bring to a boil and then simmer for 20 minutes. Stir in the agar-agar powder and cook for another 5 min.
2/ Ladle into hot sterile jars and seals the lids. Put the pots upside-down on a dishcloth and wait until cold. Then you can store the jars in a dark place for months! You can find the original recipe here!

Do you have any favourite Fall sweet recipe?