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. Sign-up for the FREE Americans in France newsletter! cookieassistant.com HomeBack Contact Newletter About Search Site Travel Store Auto Rentals B&B's Cell Phones Hotels Phone Card Sightseeing SIM Card WiFi Workshops Terms & Conditions This site uses Cookies! Terms of Service Other Follow me on Twitter. Facebook Page RSS Feed
Ingredients
Pumpkin Purée
Dough
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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