Here's a recipe I make every autumn (my kids love it) and I wanted to share it with you today. Honestly, it's not complicated at all, and it's really seasonal. You'll also find the recipe printable below, as well as a new printable for future recipes! It's always useful and practical to have index cards.
1 shortbread crust
500 g pumpkins
80 g brown sugar
25 cl liquid cream
1 tsp powdered cinnamon
2 cinnamon sticks
1 pinch ginger powder
Preheat oven to 180°C. Peel the pumpkin and cut into cubes. In a saucepan, place the pumpkin cubes and pour in the orange juice and sugar. Heat over medium heat for 15 min. After the 15 min. on medium heat, increase the heat for a further 5 minutes on high to remove any excess liquid. Beat the eggs in a bowl, then add the cream, cinnamon powder and ginger.
Then mix with the pumpkin casserole. Place the pastry in a pie dish and spread the mixture over the top. You can smooth it all out with a spatula. Place the tart in the oven for 25 min. at 180°C. As soon as it's cooked, you can decorate your tart with the 2 cinnamon sticks.
To print the PDF :
➔ click on the "Download my recipe" button.
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