Pumpkin Pie
Actually I baked this about a month ago, haven’t got a chance to post it here until today.
What I like about pumpkin is that you can eat it plain right after it’s steamed until tender. It is good the way it is. Naturally sweet, tender, juicy. A ready made pudding presented by the nature! Now I understand why people call their loved ones ‘pumpkin’.
I bought almost 1 kilogram of pumpkin, nuked it all until tender, and half of it went into my stomach while baking
I just couldn’t help myself.Here is a light version of Pumpkin Pie, recipe by Santap Magazine 11th edition.
O, yeah, it’s good.
Pumpkin Pie - Light VersionRecipe by Santap Magazine
Crust:
120 g plain crackers biscuit
30 g quick cooking oats
4 Tbsp sugar
8 tsp light olive oil
1/4 cup (65 ml) fresh milk
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