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5 days ago · Preheat the oven to 200°C (400°F). On a lightly floured surface, roll out the chilled pastry to fit a 9-inch pie dish. Carefully lift the pastry and press it into the pie dish, trimming any excess around the edges. Prick the bottom of the crust with a fork, then chill the crust in the fridge for 15 minutes.
Bake the pastry case blind for 20 minutes. To make the filling, place the pumpkin chunks on a baking tray, cover with foil and roast until tender. This will take about 20-30 minutes,...
- Cakes And Baking
- 8
- American
- 1 min
Bake at 180°C/350°F/gas 4 for 5 to 10 minutes, or until lightly golden. Leave to cool, then store in an airtight container until needed. Whiz up any leftover cooked squash into a soup, stir through pasta or turn into pancakes or fritters .
- Butternut Squash
- 526
- 12
Line the pastry case with foil and fill with baking beans (or uncooked rice or pulses) and bake for about 20 minutes, until starting to turn golden at the edges.
- Desserts
- 8
- American
Oct 15, 2024 · Whisk together the pumpkin puree, eggs, brown sugar, heavy cream and milk. Then add the cornstarch, cinnamon, ginger, cloves, allspice, nutmeg, and salt and whisk until well combined. Bake. Pour the filling into the pie crust and bake at 375° for 40-55 minutes.
- (25)
- 390
- Dessert
Nov 2, 2023 · Prick the bottom of the pie crust with a fork. Line the pie dough with parchment paper or foil, making sure to cover the bottom and fit it snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too). Bake the pie crust at 400°F (204°C) for 15 minutes.
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Nov 5, 2018 · Simply whirl together 1/3 cup (37g) pecan pieces (toasted for best flavor), 1/3 cup (71g) brown sugar, 2 tablespoons (28g) soft or melted butter, and 1/8 teaspoon salt in a blender or food processor. Spread the resulting paste in the bottom of your crust, then pour in the filling and bake.
