me want to share a recipe squash pumpkin pie that is appetizing? How to prepare it is indeed not too difficult. If you want to make squash pumpkin pie which has aroma and taste that can provoke appetite.

Many things that can affect the taste quality of squash pumpkin pie, start from the type of ingredients, then selection of fresh ingredients |good, until how to make and serve. No need bewildered if want prepare squash pumpkin pie the delicious as long as you know the trick then this dish able be treat special. And worthy of serving for anyone.

Ingredients and seasonings used for prepare

1. Prepare Flaky Pie Crust
2. Prepare 260 g all purpose flour
3. Prepare 3/4 teaspoon salt
4. Use 2 tablespoon granulated sugar
5. Prepare 90 g unsalted cold butter diced
6. Take 60 g shortener (fat or margarin)
7. Use 5-8 tablespoon iced water
8. Prepare Pumpkin filling
9. Prepare 300 g to 500g pumpkin puree
10. Prepare 2 eggs 1 extra yolk
11. Prepare 60 g granulated sugar
12. Take 2 teaspoon pumpkin pie spice
13. Take 200 ml heavy whipping cream
14. Use Half teaspoon salt
15. Prepare 30 g unsalted softened butter
16. Prepare 1 tablespoon rum/optional

In a large bowl combine the squash, milk, eggs, rum and vanilla, mix well. Stir in the rest of the ingredients. Pour the batter into the pie shell. Like any recipe for pumpkin pie, there's not a lot of fuss once the ingredients have been rounded up.

How to make:process Squash Pumpkin pie:

1. Mix the dry ingredients for the crust. Add the diced butter and mix by hand or machine no spatula or whisker. By hand you should mix as if playing with sand while at times pressing at the butter with your palm then mixing again. After 2 minute it should come together into crumb like sizes.
2. Add the shortening. I used fat, it should be around 3 to 4 tablespoon. Mix it into the dough like the butter. It should be ready when you can keep it together into palm sized portions.
3. Add the water one at a time after mixing. Count the portion because sometimes its enough with 5 spoons, sometimes you need 7 or 8 to get the right dough. Try making it into a ball while mixing and at times pressing down with your palm. Its good when you can roll it into a smooth ball. The texture should be wet when you press it but not enough to let out water. It us ready when there is no dough stucking to your bowl.
4. Roll out a plastuc wrap put the ball down and press it into a small disc. Wrap it then refrigate 30minute to 3 hours. It depends on the brand of your butter and shortening. Margarin needs more time than fat to be solid again.
5. If you plan for a no-bake filling then bake the crus for about 30 minutes after rolling it into a 9 inch sized circle and putting it into your pan.
6. For baked filling if its the texture like yogurt then pre-bake it for 7to10 minute until the sides are golden in color then cool it for 30min. You should use pie weight to keep the middle from moving upward. If the texture us close to that of jam than just bake it together. Usually if the filling is good then the crust is finished too, but you should see the crust sides turn golden.
7. For the filling you should either bake, boil or steam your pumpkin then squash the pulo or just use a chopper. Its okay to buy ready made pumpkin or puree. Wait until it cools.
8. Mix the egg and yolk with sugar for 2min until it turns slightly brigther in color. Mix the pumpkin with the spice thoroughly then add it to the mixture. Finally pour the whipping cream then mix for 2 min or until it thickens slightly.
9. Pour the filling into the pre-baked crust then bake it for 15 min on 200C° then turn down to 180C° and bake it for 30 min. Its good when the filling leaves no trace on the knife edge or the crust turns golden. Leave to cool for 30 min.
10. Done and ready to serve!

Just whisk the sweetened condensed milk into the squash purée, along with brown sugar, melted butter, eggs, and spices—I use a blend of ginger, cinnamon, nutmeg, and a tiny pinch of clove. Fold edges under, and crimp as desired. It helps to line the tray with baking paper. Take out and allow to cool. When room temperature, peel the skin off — a potato peeler works a treat.

I say thank you for using the recipe that I convey on here. We have high hopes we Good luck!