Recipe Pumpkin Pie

Got a pumpkin from a neighbor almost a month ago, it's a shame if you don't use it. But he said, the longer the pumpkin is allowed to stand, the more ripe and sweet it will be. I prove it by making it into a pie. With a crust made from biscuits and Palmia, this pumpkin pie is sweet and sticky.

Crust Material:

• 300 gr biscuits, crush
• 100 gr royal palmia butter margarine
• Combine the two ingredients, stir well. Compact in a pie tin or muffin tin, bake until crust sets and is slightly browned. Remove, chill.

Pie Material:

• 400 gr steamed yellow squash
• 350 liquid milk
• pinch of salt
• ¼ tsp vanilla
• 60 gr of sugar
• Combine all ingredients in a food processor, process until everything is smooth and smooth.

How To Make

• Combine jelly with water in a saucepan, stir well. Heat until boiling, reduce heat.
• Add the pumpkin mixture, stir well with a whisk until smooth and thick. Turn off the fire.
• Place the pumpkin pieces at the bottom of the crust, pour over the pie dough. Cool until set, can be put in the refrigerator.
• Remove the pie from the mold, ready to serve. Cold is better.