FRIJE

Instructions

• 1.   Cut the pumpkin into pieces and remove the seeds. Microwave it for 5 minutes to make it easier to peel.
• 2.   Cut the flesh into cubes, put it in a saucepan, sprinkle with sugar and pour orange juice over it. Cook for about 20 minutes over low heat, stirring regularly.
• 3.   Check the cooking of the pumpkin: it should easily mash with a fork. Pour the pumpkin into a bowl and puree it with an immersion blender. Unroll and spread the pie crust in a pie dish, keeping the parchment paper underneath. Reserve the crust in the refrigerator.
• 4.   Whisk the eggs in a large bowl. Add the cream and cinnamon, mix well. Pour in the pumpkin puree and mix until smooth. Dry roast the pine nuts. Grate the lemon zest.
• 5.   Prick the bottom of the pie crust with a fork. Pour the pumpkin mixture on top. Spread it evenly and smooth the top with a spoon.
• 6.   Bake for 40 minutes in a preheated oven at 180°C (350°F). Remove the pie from the oven, let it cool slightly, and serve decorated with lemon zest and toasted pine nuts.

Notes & Suggestions

• https://www.ptitchef.com/recettes/dessert/tarte-au-potiron-sucree-fid-150908

Nutritional information *

Reference

• www.ptitchef.com/recettes/dessert/tarte-au-potiron-sucree-fid-150908