Pumpkin Pie Recipe Ricardo
Line into a 9 inch 23 cm pie plate.
Pumpkin pie recipe ricardo. Tsp 1 ml ground nutmeg. Mix together pumpkin pie mixture. Mix until fully combined.
Grease one 9 inch pie pan and set aside. Place on an ungreased baking sheet. Fold the edge of the dough over to form a double crust.
Pour pumpkin filling into the pie shell. Trim the excess dough to inch 1 cm from the edge of the pie plate. Whisk in the eggs.
Add eggs canned pumpkin and evaporated milk. Cup 60 ml 2 plain yogurt. 2 tbsp icing sugar.
Cup 125 ml unsalted butter cubed and chilled. Tsp 1 ml salt. Bake pie at 425 degrees for 15 minutes.
Transfer pie shell to a baking sheet. Whisk in the pumpkin purée and sweetened condensed milk. 2 tbsp 30 ml sugar.