From Lily Glez. Caraza's kitchen in Mexico. 
Pumpkin Pie
After the Day of the Dead celebration, I use the leftover candied pumpkin to make this delicious pie. My perfect pairing is pumpkin and the sweet spice mix (which I've also published). With this mix, the pumpkin pie is addictive, as my goddaughter Maffer says 😋
Pumpkin Pie
After the Day of the Dead celebration, I use the leftover candied pumpkin to make this delicious pie. My perfect pairing is pumpkin and the sweet spice mix (which I've also published). With this mix, the pumpkin pie is addictive, as my goddaughter Maffer says 😋
Open in Cookpad AppSteps
- 1
In a bowl, mix the flour, salt, and butter cut into small cubes until it resembles sand.
- 2
Gradually add the water until a dough forms that doesn't stick to your fingers and doesn't break when stretched. Cover a pie pan with the dough and refrigerate.
- 3
Put the filling ingredients in a blender, except for the cream, then incorporate the cream.
- 4
Take the crust out of the refrigerator and pour in the mixture.
- 5
Bake in a preheated oven at 350°F (180°C) for one hour or until the filling feels firm. Turn off the oven and let it cool inside the oven.
- 6
You can serve it with whipped cream or a scoop of ice cream. I hope you like it 🐬💞
Linked Recipes
Cooksnaps
Keywords
Similar Recipes
More Recipes
-
-
-
-
Crispy Garlic and Herb Air-fryer Potatoes
-
Bhetki Mach’r Kochuri o Doi Alu Dum Thakurbarir style
-
-
Zesty Pomegranate & Guava Fruit chaat
-
-
-
-
-
Brad's ham, cheese, and broccoli tater tot casserole
-
-
-
Brad's ham, cheese, and broccoli tater tot casserole
-
-
-
-
-
-
Altered basic chicken tortilla soup
