Recette: Délicieux Pumpkin Pie

Pumpkin Pie. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth.

For the best flavor, use a sugar pumpkin to make a homemade Pumpkin Puree. This variety of pumpkin, also known as "New England Pie" and "Sugar Pie" weighs from five to eight pounds and is known for its sweet, fine-grained flesh. This is the traditional holiday pumpkin pie. You can cook Pumpkin Pie using 7 ingredients and 1 steps. Here is how you cook it.

Ingredients of Pumpkin Pie

1. You need of Ingrédients :.
2. You need of – 1 pâte sablée.
3. Prepare of – 400g de courge.
4. It's of – 3 œufs.
5. Prepare of – 100g de sucre roux.
6. Prepare of – 100g de crème épaisse (3%).
7. Prepare of – muscade, cannelle et coriandre en poudre.

This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition. Pumpkin pie is one of those pies you can easily make a day or two ahead. You can make both the crust and the filling in advance, refrigerate them separately, and then bake them the day of.

Pumpkin Pie instructions

1. Préparer une purée avec la courge (vapeur pour moi) Abaisser la pâte et en foncer un moule à tarte (26cm de diamètre). Mélanger les œufs avec le sucre, la crème et la purée. Ajouter les épices : minimum 1cc à café de chaque, plus si affinités. Répartir sur le fond de tarte et enfourner pour environ 30 à 40min à 180°C Laisser refroidir totalement avant dégustation, saupoudré de sucre glace..

Or you can make the pie, loosely wrap it in plastic wrap and keep it chilled in the refrigerator for up to two days. Part of the challenge with pumpkin pie is that there are a lot of variables. First, there's the type of pan you use: ceramic, glass and metal all behave differently. Second, no homemade pie crust is ever the same — plus, crust by nature is finicky. And, finally, pumpkin pie filling is a custard, which makes it difficult to gauge doneness.