I have been meaning to post about Thanksgiving for awhile now, and here it is almost Christmas and I'm finally doing it *grin*. For Thanksgiving, we went over to our friends Cheimi and Kevin's apartment. I made my Mom's Butternut Squash Souffle, Mom's Stuffing, and a new take on Pumpkin Pie. Kevin made a delicious turkey, mashed potatoes, stuffing and green bean casserole. Everything was delicious and even though we didn't cook the turkey, we still got to take home leftovers. Dylan really enjoyed playing with their dog Pepper for a little while and really didn't want to eat the turkey. However, the next day, he tried the turkey and seemed to like it.
The Pumpkin Pie recipe that I used is actually for a Pumpkin Soufflé from my friend Crucibel from Puerto Rico. She brought the Pumpkin Soufflé (known as Soufflé de la Calabaza) to a potluck and it was so good that I knew it would taste good as pie filling. So, I made my crust and used her recipe for the filling. It made enough for two pies and they were sooo good!
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Pumpkin Souffle (souffle De Calabaza)
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Recipe By: Crucibel Rivera (actually from her grandmother)
Serving Size: 1 soufflé or 2 pies
1 stick of butter
1 1/2 cups sugar
4 eggs
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup all purpose flour
1/4 cup coconut milk
2 lb. pumpkin (or 2 cans of pumpkin purée)
1 pinch of salt
Mix all the ingredients together (I like to put all the dry ingredients through a colander before)
After that put all the mixture in a blender as a result you'll have a smooth dessert.
[If using a mixer: Cream the butter and the sugar, then add the eggs one at a time. Add flavorings and the flour. Then add the coconut milk and pumpkin. Mix until blended and smooth]
Pour into two pie crusts, or into a casserole dish. Put in the preheated oven at 325º for abut 35 minutes or until a knife or a toothpick comes out clean. [Mine took a little longer to cook, the original recipe said 1 hour, but oven temperatures vary].
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