Pumpkin pie with extra virgin olive oil

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receta de tarta de calabaza con aceite de oliva virgen extra
Thanksgiving Menu: Pumpkin pie recipe with Extra Virgin Olive Oil - Reserva Familiar Arbequino Castillo de Canena.

Ingredients
  

  • 1 mug sugar
  • 1/2 tablespoon nutmeg
  • 1/2 tablespoon cinnamon
  • salt a pinch
  • 500 g pumpkin cooked
  • 50 g Extra virgin olive oil - Arbquino Castillo de Canena Family Reserve
  • 3 eggs milkshakes
  • 1,5 mugs milk
  • 1 teaspoon lemon juice
  • lemon zest
  • 1 can Sour cream sour (creme fraiche)
  • 2 teaspoons Extra virgin olive oil - Arbquino Castillo de Canena Family Reserve

Instructions
 

  • Cook the pumpkin cut into small pieces until it is very soft, between 30 and 40 minutes.
  • Drain well and mash as if it were a puree.
  • Add the rest of the ingredients and mix well with the mixer.
  • Put the mixture in a flat dish and bake in the oven at 160º for about 40 minutes.
  • On the other side, mix the sour cream (creme fraiche) with 2 teaspoons of AOVE Castillo de Canena Reserva Familiar Arbequino.
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