Pumpkin pie

This is absolutely the BEST homemade pumpkin pie recipe! Make it with canned or fresh pumpkin puree and up to several days ahead. Also freezes well! Thanksgiving pie never looked so good or so easy.
When making a pumpkin pie from scratch, you have a choice. You can either use pumpkin purée from a can, or make your own pumpkin purée by cooking a sugar pumpkin.

Canned pumpkin purée will give you a consistently good result in your pumpkin pie. Making your own purée by roasting a sugar pumpkin (or other flavorful winter squash like kabocha or butternut) can give you a deeper, more interesting flavor.

Pumpkin pie

Enjoy this Savory Pumpkin, Parsley and Parmesan Pie. Perfect for Halloween!

* Ingredients:

° 1 shortcrust pastry or shortbread

° 800 g of pumpkin

° 2 whole eggs

° 2 egg yolks

° 20 cl of liquid cream

° 150 g of sugar

° 1 bag of vanilla sugar

° 1 pinch of nutmeg

° Salt

* Preparation:

Steam your pumpkin for 15 to 20 minutes.

Once cooked, make a puree.

Then add the cream, eggs, sugar, a pinch of salt and nutmeg

Once the mixture is homogeneous, it should look liquid.

Roll out your dough in a small pie dish. Prick it with a fork.

Cast the mixture into the pie plate .

Bake for 41 min belong on the volume of your oven .

Better served cold.