May 31,
2009
2009
pies
tarts
tarts
Pumpkin Pies
180 x 45 minutes
(20cm diameter tin)
200g pumpkin, baked until soft
40g cream cheese, at room temperature
40cc milk
140cc cream, boil with the milk; set aside
2 eggs (100g)
20cc maple syrup
40g granulated sugar
150g flaky pie dough;
bake blind at 180c for 15 minutes
40g cream cheese, at room temperature
40cc milk
140cc cream, boil with the milk; set aside
2 eggs (100g)
20cc maple syrup
40g granulated sugar
150g flaky pie dough;
bake blind at 180c for 15 minutes
- Mix all ingredients in a blender.
- Pour the filling into the baked pie shell.
- Bake until golden brown.
about this recipe
:no spices, flour and brown sugar
:use maple syrup and cream cheese
:Allow the filling to rest for 15 minutes before filling the pie shell
to give the pumpkin absorb the liquid. It makes a smoother filling.
Other recipe is from baking books in North America.
:no spices, flour and brown sugar
:use maple syrup and cream cheese
:Allow the filling to rest for 15 minutes before filling the pie shell
to give the pumpkin absorb the liquid. It makes a smoother filling.
Other recipe is from baking books in North America.
