In the frame I have Pumpkin pie. To be specific I used a sorts of Pumpkin called calabaza squash to make this pie. Lot of people do use canned pumpkin puree (which I'll use for some other time 😊) These squash looked so beautiful orange in the supermarket and I couldn't resist my buying temptation specially around now when it's in season. Calabaza squash taste mildly sweet, nutty and similar to that of acorn or butternut squash. I baked this with traditional techinque of cooking down the pumpkin first. In blind baked pie crust base, I baked the pumpkin puree to a thick pudding texture. The rich, dense and spiced custardy pudding was melt in the mouth flavorsome goodness. Combined with flaky, buttery crust I must say this pie was surely good to the last bite.
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