Pumpkin Pie
By Sabine
0 Picture
Ingredients
- 24 oz pumpkin
- 2 eggs
- 6/7 tablespoons powdered sugar
- 2 small handfuls of fine semolina
- 1 pastry crust (store bought or homemade)
- 2 packets of vanilla sugar*
- 1 vanilla pod
- *available on amazon
Details
Servings 8
Level of difficulty Easy
Preparation time 10mins
Cooking time 35mins
Cost Budget Friendly
Preparation
Step 1
Cut the pumpkin into large squares and cook with a little water in the microwave (I cook it in a dish with glass, but tupperware or whatever you prefer will do) to get some kind of sauce (15 minutes and not at the highest temperature).
Step 2
Drain fruit, mix. Let the pumpkin cool, then add 2 eggs and sugar to desired taste (between 6 and 7 tablespoons powdered sugar) and seeds from the vanilla bean.
Step 3
Add 2 small handfuls of fine semolina and let stand a few minutes. The mixture should thicken up and almost become compact.
Step 4
Place the pie shell in a dish, then sprinkle two packets of vanilla sugar, then spread the pumpkin mixture.
Step 5
Bake about 35 minutes at 400 °. The dough should be golden and pumpkin may burn a little on top.
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Chef Tips and Tricks
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
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