Pumpkin pie

Pumpkin tart is a very popular dessert in the United States. Cinnamon, ginger and nutmeg add spicy notes, sweetness condensed milk. try also this croutons with smoked mackerel recipe too.

Ingredients

Dessert For 8 pieces

for 1 cake tin of approx. 24 cm Ø

800 g squash, weighed and peeled, e.g. butternut

2.5 dl of semi-fat cream

2 eggs

1 teaspoon of cinnamon

½ teaspoon of ground ginger

1 pinch of ground nutmeg

200 g of sweetened condensed milk

1 roll of sweet shortcrust pastry, round, already flattened, of 320 g

180 g of semi-fat sour cream

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation:

ca. 20 minutes

Cooking:

ca. 20 minutes

Cooking in the oven:

ca. 30 minutes

Cooling down

Total time:

2 h 10 min

Cut the pumpkin into cubes. Put it in a pan with the cream, bring to a boil then simmer for approx. 20 minutes, until the squash is soft. Blend and let cool.

Preheat the oven to 220 ° C. Beat the eggs and mix them with the pumpkin puree, spices and condensed milk. Unroll the dough and arrange it in the pan together with the baking paper. Prick the bottom with a fork and distribute the puree. Bake the cake in the lower half of the oven for approx. 15 minutes. Reduce the temperature to 180 ° C and finish cooking for another approx. 15 minutes. Remove the cake and let it cool. Garnish with sour cream and enjoy. You may be interested to read salty Italian plum cake recipe/ kiwi jam recipe.