Pumpkin pie

(Recipe suggested by Liliana)
1 package of puff pastry for pie
1 pumpkin for pie
100-150 g of sugar

Pumpkin pie


Remove butter from refrigerator to warm to room temperature. Remove puff pastry from freezer sheets.

Peel pumpkin, remove seeds and grate on grater. Place in non-stick skillet with cinnamon and sugar. Allow to simmer until the pumpkin is soft. Then leave to cool.

When the puff pastry is thawed, divide the package into two equal parts. Place half in a tray covered with baking paper, anointing them each with a thin layer of butter. Then add the pumpkin and cover with remaining sheets, also anoint them with butter, one by one.

Put the tray in a preheated oven at 180 º C until the pastry becomes golden brown.

It can be powdered with caster sugar.

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