‘The end of October calls for an outdoor picnic with some pumpkin pie and piping hot tea.’

Last weekend while doing some wood work in our future plot, I set up a modest little picnic for us. We had some hot tea that beautifully warmed us up and made some pumpkin pie back home. I also made a little wreath from materials nearby. I used some fall hydrangeas, lingonberry/pine branches and some sage colored moss that is found on pine. Finding moss like this on pine indicates that the nature around is very clean and it is often found in the woods of Lapland. I love the color of it, interior wise as well. As I was taking some pictures, a swan and its baby swam in the backdrop making the atmosphere even more beautiful. A lot of leaves have started to fall on the ground and it is interesting to see how this property changes with the transitioning seasons.

 

Pumpkin Pie Ingredients

Pumpkin puree

• ½ cups sliced pumpkin
• 1-2 teaspoon honey or syrup
• 1 teaspoon cinnamon
• Pinch of salt

Filling

• 2 eggs
• 3 tablespoons sugar
• 1 cup all-purpose flour
• 1 teaspoon Baking powder
• 2 tablespoons cranberries

Base

• Ready-made puff pastry

Directions

Preheat oven to 180 degrees Celsius

Slice a piece of pumpkin (around 1 1/2 cups roughly diced pumpkin) into rough pieces and place into a saucepan. Cook over medium sized heat in a bit of butter for about 5 minutes. Add in a couple of tablespoons of water and place the lid on and let it gently steam throughout for about 10 minutes. Once the pumpkin is soft, add in a generous teaspoon of honey, cinnamon and a pinch of salt. Mush it up with a fork until somewhat smooth.

With an electric whisk, beat the eggs and sugar until frothy. Sieve in the flour and baking powder. Fold in with a spatula. Next fold in the pumpkin puree.

Take a cake tin and line the edges with butter. Roll out some puff pastry and mold it on top of the cake tin. This amount of filling is enough for 2 little cake tins. Pour the filling inside the cake tin and press some cranberries into the middle.

Bake in the oven for about 30-40minutes. Allow to cool and garnish with coconut shreds, cranberry and oregano flowers.