Today is my SRC and I was given the blog Healthy Green Kitchen.I am going to admit, I was a bit nervous when I saw my assignment. There quite a few recipes that were outside my culinary comfort zone and called for ingredients that there is no way I could find in my small Alabama town.
My first instinct was to make the Stacked Green Chile and Grilled Chicken Enchiladas but I have a recipe for Chicken and Green Chile Enchiladas. So I kept looking for something that was different from what I usually make but not so unusual that I would have to substitute so many ingredients that it would turn into a completely new dish.
When I saw the recipe for Pumpkin Clafouti I was intrigued. I love pumpkin and the changes were minimal. Winnie uses organic ingredients which can be more difficult to find here so I used regular can find just about anywhere ingredients. I also added a bit of cinnamon to make it a bit more like a traditional pumpkin pie and left out the toasted pumpkin seeds or hazelnuts because I didn’t have them.
Pumpkin Spice Clafouti
- 2/3 cup pumpkin puree
- 1 cup milk
- 3/4 cup sugar
- 1 teaspoon vanilla
- pinch of kosher salt
- 1/2 teaspoon cinnamon
- 5 eggs
- 1/2 cup all purpose flour
- powdered sugar for dusting, optional
Preheat oven to 425 degrees.
Place ingredients in a blender or food processor. Blend until smooth. Let the ingredients sit for 30 minutes at room temperature.
Pour into a buttered 9 inch pie plate or cast iron skillet. Bake at 425 for 15 minutes. Reduce the heat to 375 and bake for another 10-12 minutes.
It is a simple recipe that makes an impressive dish. I will definitely be making this again and it will probably make an appearance on our Thanksgiving table.
Just make sure if you decide to try the clafouti to make sure to let the ingredients rest. I forgot to do that and there were a ton of tiny bubbles and it ended up cracking. It didn’t affect the taste of it though, just the appearance.
For more Secret Recipe Club fun click below:
linked to ingredient spotlight.
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