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French Food TraditionsPumpkin to Pumpkin Pie

See how to go from pumpkin to pumpkin pie.

Ingredients

Pumpkin Purée

  • Pumpkin pulp: 700 grams/2.5-3 cups - doesn't have to be exact
  • Sugar: 200 grams/0.75 cup
  • Cinnamon: Cuillère à café/teaspoon
  • Fromage à tartiner/Cream cheese: 150 grams/0.6 cup
  • Eggs: 2

Dough

  • Flour: 100 grams/0.8 cup
  • Butter: 100 grams/0.45 cup
  • Cold water: 1 cup

Directions

Pumpkin pulp: Cut and remove seeds from pumpkin. Leave pulp on skin. Cook in pressure-cooker for 20 minutes after water starts to boil, you hear hissing sound. Let cool overnight.
Dough: Mix flour and butter by hand. Add water as needed. Use fork to make small holes in dough once placed in pie pan. Cook dough 20 minutes at 200°C/400°F.
Pumpkin purée: Remove cooked pulp from pumpkin skin. Place in bowl add sugar, cinnamon, eggs and cheese. Pour purée onto cooked dough. Cook for 40 minutes at 200°C/400°F. Turn off and let cool inside oven. Best eaten cool or the next day.

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