May 31, 2009

Pumpkin Pies


パンプキンタルト

oven 180℃ x 45 minutes
serves (20cm diameter tin)

200g pumpkin, baked until soft
40g cream cheese, at room temperature
40cc milk
140cc cream, boil with the milk; set aside
2 eggs (100g)
20cc maple syrup
40g granulated sugar
150g flaky pie dough;
bake blind at 180℃
  for 15 minutes


  1. Mix all ingredients in a blender.
  2. Pour the filling into the baked pie shell.
  3. Bake until golden brown.