1 cup of tart dough
2 eggs
1/4 cup of evaporated milk (ideal)
1 cup of milk
1 cup of cooked and pureed pumpkin
1/2 teaspoon of cornstarch
1/3 cup of sugar
2 teaspoons of crystallized sugar
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of salt
nutmeg to taste
1 cup of tart dough
2 eggs
1/4 cup of evaporated milk (ideal)
1 cup of milk
1 cup of cooked and pureed pumpkin
1/2 teaspoon of cornstarch
1/3 cup of sugar
2 teaspoons of crystallized sugar
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of salt
nutmeg to taste
Prepare the tart dough and place it in a 22 cm diameter mold
Preheat the oven
Blend together the eggs, evaporated milk, milk, and pumpkin in a blender
Blend at low speed until everything is well mixed
Sift the dry ingredients, except for nutmeg, and add them to the pumpkin mixture
Blend at high speed until the mixture is smooth
Add to the tart dough
Lightly sprinkle with nutmeg
Bake in a moderate oven for 30 minutes, or until the crust is golden brown and the filling is firm.
