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Make the pumpkin puree creamier by a immersion blender.
Add the brown and the granulated sugar, mixing well.
Add the flour.
Add 2 teaspoons of pumpkin spice. You can find the doses into the description.
Mix all together and add the egg yolk and 1 more egg.
It's time for the fresh cream.
Mix.
Add the vanilla bean seeds.
Add 2 tablespoons of rum or cognac.
Of course this is an optional step.
Mix all together and the filling is ready.
Cover a tart mold, previously buttered and floured, with a pastry disk.
Prick the surface of the pastry disk.
Pour the filling over the pastry.
Draw the filling and bake the pie at 180°C (356° F) for 20-25 minutes.
Once cooled, you can serve it with some whipped fresh cream and a sprinkle of cinnamon.
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ENJOY!