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Pumpkin Pie

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Ingredients

Adjust Servings:
Pastry base
250 gr plain flour
1 teaspoon (option) instant yeast
1 egg
120 gr olive oil
1 teaspoon turmeric
just enough water
Filling
350 gr pumkin
2 egg
50/60 gr grated parmigiano
salt and pepper

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Pumpkin Pie

Features:
    Cuisine:

    Autumn treat

    • Serves 8
    • Medium

    Ingredients

    • Pastry base

    • Filling

    Directions

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    I love Autumn, it is my favourite season  for his colours and his fruits.

    This pie is a autumn treat with pumpkin, the Queen of Autumn! A golden shortcrust pastry with turmeric containing a whipped cream. A slice of this delight is also perfect for those who love to have a savoury breakfast, for an aperitif, for dinner with meat and vegetables…. it can be useful on many occasions!

     

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    Steps

    1
    Done

    Mix in a bowl, flour, turmeric, egg and olive oil. Mix well. For incorporate well everything, add some water just enough for making a ball.
    Wrap your pastry and put it in the fridge, to rest for 30 minutes.
    Meanwhile cut your pumpkin into cubes and steam it for about 10/15 minutes.
    Cool down steamed pumpkin and blend it with 2 yolks and parmesan. Season with pepper and salt.
    Beat the two egg whites until stiff.
    Take out pastry from the fridge and roll out it ( no more than 0.5cm in thickness ).
    Grease and flour a round cake tin.
    Place your pastry sheet into the cake tin. Make some small holes with a fork.
    Combine the pumpkin mixture with the egg whites, mixing well a spatula.
    Pour your filling into the pastry base.
    Bake your Torta salata for 50 minutes to 180 *.

    Annapaola

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