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Ingredientes
- Pumpkin puree
- 600gm pumpkin with peel
- 2tsp pumpkin pie spice
- 50gm powdered sugar
- Pistachio Pie Crust for 1 9" pie
- 100gm unsalted butter, chilled, cubed
- 150gm cups all-purpose flour
- 2 tbsp sugar
- 50gm pistachios
- 1/2 teaspoon salt
- 2-3 tbsp cold water
- Pumpkin Pie Filling
- 440gm roasted pumpkin puree {recipe above}
- 1 can condensed milk
- 2 large eggs
- 1/2 vanilla bean scraped
- 1/2 teaspoon saltInstructions
- Pumpkin puree
- Yields about 425-440gms of pumpkin puree {approximately 1 15oz can}
- Bake in a preheated oven at 180C for 15 minutes. Cool. {I baked mine in the last 15 minutes while the pumpkin was roasting}
View Full Recipe at Passionate About Baking
