How to Prepare Any-night-of-the-week Squash Pumpkin pie - Free Download

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Before you jump to Squash Pumpkin pie recipe, you may want to read this short interesting healthy tips about Treats that offer You Vitality.

Eating healthy foods can make all the difference in how we feel. When we eat more healthy snacks and less of the bad ones we generally feel much better. A salad allows us to feel better than a piece of pizza (physically in any case). Sometimes it's difficult to find wholesome foods for treats between meals. Shopping for goodies can be a difficult task because you have a great number of options. Why not try one of many following wholesome snacks the next time you need some extra energy?

Whole grain snacks are an excellent choice for a fast balanced snack. Starting your morning with a piece of whole grain bread toasted can give you that added boost you need to get going. Chips and crackers created from whole grains can be excellent for quick snack foods to eat on the go. Whole grains are usually better than refined grains found in white bread.

A large variety of easy health snacks is easily available. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let's go back to squash pumpkin pie recipe. To cook squash pumpkin pie you only need 16 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Squash Pumpkin pie:

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

Instructions to make 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..

The pumpkin pie you grew up with isn't made of pumpkin. Sorry to shatter your childhood illusions! The Secret for the best Pumpkin Pie? Leave out the Pumpkin and use butternut squash instead. This pumpkin pie is lighter and fluffier than the traditional version, incorporating sweet winter squashes and a hint of sage (along with the usual spices) to give it depth.

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