Yields:
12 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
1 Hr 45 Mins
Total Time:
2 Hr 15 Mins
Never have I ever been a fan of pumpkin. I have no clue why but, last week, my husband told me that he had two recipes with which he used to impress women with. One was risotto and the other one is pumpkin pie.
I was a bit disappointed that I only tried the risotto after we got married and the tart… well… just the other day, after he made the confession.
I am still wondering why was I not worthy of his cooking but I can tell you I would have asked his hand in marriage first if I would have tasted his pumpkin pie earlier…
Ingredients
Adjust Servings
-
Pie crust
- Pie filling
Instructions
-
Pie Crust
-
In a blender or in a bag crush the tea biscuits and mix them with the butter and almond powder until you get a mix that resembles wet sand
-
Make a base in a 24 cm tart shell by pressing the mix and and bake it at 180 degrees Celsius for 15 minutes. Let it cool.
Pie filling
-
Cut the pumpkin in cubes and put it to boil in half kilo of water for 10 minutes. Put it through a sift and let it drain for a few minutes.
-
Mash the pumpkin and add all the remaining ingredients - eggs, sugar, condensed milk and speculaas powder.
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Pour the pumpkin filling on the baked pie base and put it in the oven at 150 degrees Celsius for 90 minutes
-
When done leave for two hours to cool down before cutting into it.
