500g of cooked pumpkin purée
1 package of puff pastry
170g cane sugar
2 eggs
140ml double cream
1 tsp grated nutmeg
1 tbsp mixed spices

We are a bit late, Halloween is a step behind, that´s why we would like to share this fast, super-easy and as we named it "lazy recipe" for a classic pumpkin pie. Probably good bakers and classic lovers will be horrified, especially when they will find out that the pastry is a bought one. We cannot agree more with you that a good pie means dedication and it took some time to make it, but here and there something fast, easy and yummy is very welcome too!

So let´s get started, because it will last only few moments...

Preheat the oven to 200°C (or 180°C for a fan oven).
Fit the pastry to a tart tin lined with baking paper and line bake with baking beans until lightly golden. Remove the baking paper and leave the pie crust in the tray.
Turn the oven down to 160°C (or 140°C for a fan oven).
Combine the eggs with the pumpkin purée, and then add sugar, cream and spices.
Pour the mixture into the pastry base and put in the oven to cook for an hour or more, depending on the depth of the tray. The tart will harden when frozen.

Bon appétit!

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