Pumpkin pie
Pumpkin pie
Ingredients
Three cups of squash Andean Traditions
A teaspoon of ground cinnamon Andean Traditions
Half a teaspoon of ground ginger Andean Traditions
A cup and a half of White Flower flour
Three quarters of akenton sugar
A cup of milk cream
One third cup of butter
Half a teaspoon of nutmeg
Three eggs
Half teaspoon salt
JP products in this recipe
Preparation
In a pot with a cup of water cook the squash until completely soft.
1
2
Once white, remove the excess water and make a puree.
Once ready, let it cool down a bit.
3
4
Make the base of the pie, in a bowl add the Blanca Flor flour, the salt to taste and the butter and stir very well.
Finally add five tablespoons of cold water and knead very carefully not to heat the dough.
5
6
Once ready and well kneaded in a greased baking dish, put the dough covering all the edges, once ready set aside.
In a bowl add the Tradiciones Andinas pumpkin puree, the Akenton sugar, the Tradiciones Andinas ground cinnamon, the Tradiciones Andinas ground ginger, and the nutmeg.
7
8
Beat them until you get a uniform consistency.
Add this mixture to the ready dough.
9
10
Bake for 30 minutes at 392 degrees Fahrenheit, once ready, remove from the oven, let it cool slightly and enjoy.
You may also like
