With Christmas just two weeks away, I would like to thanks my readers with a giveaway of each volume of my e-cookbooks.

If you do not win and still want to buy it, the books are available on all Amazon stores:

Volume 1 includes  over 100 of the best Greek-Cypriot  savory dishes, mezedes, side dishes and salads.

 

Volume 2, includes Breads, bread products, Pies, Snacks and a lot of Desserts.

Now, how do you win the book?

1.  Follow Kopiaste by subscribing to this blog (at the end of each post there is a SHARE/SAVE Blue button, where you can do this).  If you’re on Facebook, ‘Like‘ Kopiaste.. to Greek Hospitality.

2. Share this post on any social network. Facebook, Twitter, Google+, anything goes.  Just use your imagination.

3.  Blog about it on your blog.  Why not let as many friends who love Greek-Cypriot recipes know about the book’s giveaway and what you like about the book.

4. Last, leave a comment here on the post to let me know what you did. Your comment also counts as one entry.

Every separate post you make counts as an entry for the book, so share it a ton!

I will pick 2 winners at random, on Friday the 16th of December. Make sure to check back here to see if you won!

 

Now to my recipe.

I am sure you are fed up seeing pumpkin recipes, but when I saw this cute little butternut squash in the supermarket, I couldn’t resist buying it.  It’s been years that I wanted to make a pumpkin pie but never got around making it.  I read a lot of pumpkin recipes on line and in the end I made something unique, using Greek yoghurt, cream cheese and honey.

You all know that I am on a diet but how can I post a recipe if I do not have a personal view of the final result?  My family told me that it was fantastic and everyone loved it but I wanted to have a personal view.   I have never eaten Pumpkin Pie before so I had nothing to compare it with but I know a good flavour!!

I don’t have a pie tart tin, so I just made it in a spring form baking tin.  It may not look pretty but I assure you it tasted amazing!!

 

I tried a small piece and it was creamy, moist and ever so subtly spicy but  more sweet than what I would like.  My children like desserts to be sweet but if I were to change something, that would be to add less brown sugar (maybe 1/2 cup) plus the honey in the filling.

If you haven’t roasted pumpkin / butternut squash before it is really very easy.  I’ve never tried canned pumpkin before, so I can’t compare, but making it yourself you can control what your family eats, without the preservatives and I am sure it costs much cheaper.  If you have a baking dish with a lid, that would be perfect but if not just use an ordinary baking it and make sure to cover it tightly with aluminium foil, so that steam will not escape from it.

How to roast pumpkin / butternut squash

Preparation time:  5 minutes

Cooking time:  about 2 hours

Directions:

Preheat the oven to 200o C/ 400o F.

Wash the pumpkin / butternut squash and cut it in the middle.

Remove all the strings and seeds.

Place it in a baking tin which will fit in the pumpkin. Add some water ( about 1 cup for up to 2 kilos).

Bake for about 11/2 – 2 hours, depending on the size.  Check to see if it is soft.

When done, set aside until it can be handled and scoop out the pumpkin.

Leave it in a colander until all the juices have drained before using.

Place leftover in zip lock bags and store in the refrigerator up to 3 days or deep freeze for a longer period.

Pumpkin Cheesecake Tart, recipe by Ivy

Pie Crust for 26 cm / 10 inch baking pan:

Ingredients:

Crust:

255 grams (9 oz) all purpose flour

Pinch of Salt

150 grams (5.30 oz) cold butter

2 egg yolks

4 tbsp brown sugar

2 tbsp cold water

Filling:

1 kilo (2.20 lbs) mini butternut squash which makes 2 cups puree

3 eggs

1 cup brown sugar

200 grams (7 oz) Philadelphia cheese

200 grams (7 oz) Greek yoghurt

¼ cup Greek honey

½ tsp ground cinnamon

¼ tsp ground cloves

½ tsp ground ginger

2 tbsp corn flour

Directions:

  1. Put all the pie crust ingredients in a large bowl.
  2. Cut the cold butter with a knife into small pieces or use a box grater and grate it on the side with large holes.
  3. Using you hand rub the butter with the flour until it is absorbed and then incorporate remaining ingredients till the mixture looks like coarse cornmeal.  Finally add water, a tablespoon at a time, till flour is just moistened and holds together.
  4. Line your baking tin with parchment paper.
  5. Empty the dough in the baking tin and using your fingers or a mini rolling pin, spread in on the base and sides of the tart pan or baking tin.
  6. Cover the dough with parchment paper and fill with baking beans.
  7. Bake in a preheated oven to 180o C/ 350 o F, for about 25 – 30 minutes.
  8. Meantime prepare the filling.
  9. Scoop out the pumpkin meat into a food processor and puree.
  10. Beat eggs with sugar until fluffy.
  11. Add yoghurt, cream cheese and honey and mix to incorporate.
  12. If the pumpkin puree is still hot, add it, a little at a time while continuing to whisk.
  13. Finally add spices and corn flour and mix.
  14. Remove parchment paper with weight from tart and empty the pumpkin mixture.
  15. Bake to 180o C/ 350 o F for about 45 – 50 minutes, checking from half an hour onward, until the filling is set.
  16. Set aside to cool and refrigerate before serving.

Note:  I decorated it with candied kumquats.

Finally, as nothing goes wasted, while preheating the oven to roast the pumpkin, I roasted the pumpkin seeds as well. This procedure is a little time consuming but if you like pumpkin seeds, they are worth the little extra time spent.

No extra energy consuming is necessary, as after the preheating time, I  place the baking tin on top of the tupperware ultra casserole used to roast the pumpkin.  After 15 minutes, I check it regularly so as not to burn.

How to roast pumpkin seeds:

Ingredients:

1 cup pumpkin seeds

3/4 tsp coarse sea salt

1 heaped tbsp  spice mixture

Remove all the strings from the seeds. Put them in a bowl with water and rub them with your fingers so that the strings detach from the seed. Remove whatever strings detach.

Put them in strainer over  running water and remove any remaining strings.  Don’t worry if some of the orange fibers remain on the seeds.

Leave them in the strainer to dry.  Place them in a baking tin,  season with coarse sea salt  and spices and mix.

Bake until lightly browned.

Allow to cool and store in an airtight container.

Kopiaste and Kali Orexi,

 

 

 

Other similar recipes:

Here’s what to do with your pumpkin meat after carving & 2 recipes

Kolokotes (Cypriot pumpkin pies)

Beef in dark beer in a Sweet and Sour Pumpkin Sauce

Kolokythopita (Pumpkin Pie)

Badjina, the naked pie

Autumn Pie

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Χωρίς σχόλια on Pumpkin Cheesecake Tart and How to Roast Pumpkin and a Giveaway of my e-books

  1. Ο/Η Anna Maria λέει:

    Wonderful recipe, as surely they will be all the other recipes of your beautiful books.
    I’ll show you lots of compliments.A hug to soon.

  2. Ο/Η Rosa λέει:

    That tart must be divine! I love your take on that classic.

    Cheers,

    Rosa

  3. [...] Last, leave a comment on Kopiaste to let me know what you did. Your comment here also counts as one [...]

  4. Ο/Η Angie λέει:

    The cheesecake tart looks lovely!
    Angie recently posted..Baked Mushrooms with Rosemary and ParmesanMy Profile

  5. Ο/Η Stella.gr λέει:

    Good morning! I have uploaded the relevant link of your book, on an article in http://www.handbag.gr. I do not wish to win the book for myself, yet it would be nice if it would be offered to any of the site’s readers all over the world! I have to admit your blog/site is one of my favourite recipes reference! Kali evdomada!

  6. Ο/Η Jamie λέει:

    Gorgeous, perfect pie and like none I’ve ever made! Love it! And love the giveaway! I’d love your ebook! Your recipes are always divine and mouthwatering!
    Jamie recently posted..CHOCOLATE MADELEINESMy Profile

  7. Ο/Η Jamie λέει:

    I liked your FB page and I follow you on Twitter. Now if I could only find where to subscribe to receive email alerts when you post :-(
    Jamie recently posted..CHOCOLATE MADELEINESMy Profile

  8. Ο/Η Eftychia λέει:

    Ivy you are killing me! Did you receive my email? I sent a HELP note last week…
    Eftychia recently posted.."Xeneroua" Cheesecake (Light Cheesecake with Anari Cheese)My Profile

  9. Ο/Η lisaiscooking λέει:

    I’m not at all fed up with pumpkin desserts–love them! This sounds delicious with the yogurt and honey.
    lisaiscooking recently posted..Apple Cranberry Crumb TartMy Profile

  10. Ο/Η fimère λέει:

    un beau dessert bien gourmand j’adore
    bonne semaine
    fimère recently posted..PURÉE DE PATATES DOUCES A L’ÉRABLEMy Profile

  11. Ο/Η Jill Colonna λέει:

    Ivy, your e-cookbooks look fabulous. What a beautiful photo on the cover. I’m following you on Facebook and still don’t really understand how to follow your updates by email but I’ll get there.
    What a stunning recipe for that cheesecake – love the decor of that candied kumquat. Great idea!
    Jill Colonna recently posted..Mad About Macarons Christmas Party SpecialMy Profile

  12. Ο/Η Juliana λέει:

    Ivy, your pumpkin cheesecake looks delicious, such a light texture.
    Hope you have a wonderful week ahead, and the cover of you e-cookbooks look great :-)
    Juliana recently posted..CRAB CAKES…WITH PANKO, AND SOME PICTURES…My Profile

  13. Ο/Η Earlybird λέει:

    I will mkw this for Christmas party. I watched your phylo video. I’m thinking that will be my appetizers.
    Had a great time in Greece. Glad you told me about the market

    Earl
    San Francisco

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