Pumpkin Pie

Pumpkin pie, chocolate chips

120 minutes

3 days in the refrigerator

☆ ☆ ☆ ★ ★person Rating: 3 Use plenty of pumpkin filling, finished with a rustic flavor. Gentle and sweet in the mouth spreads unique pumpkin. The snack is usually added to the repertoire, of course, is recommended as sweets for Halloween.	(18cm pie type one minute) Meiji Milk Chocolate: sheets 1 (58g) Sheet frozen pie (market): 250g Pumpkin (net): 500g Unsalted butter: 30g Caster sugar: 80g Cinnamon powder: 1 / 2 tsp Cornstarch: 2 tbsp. Eggs: 1 Yolk: 1 minute Fresh: 50cc Rum: 2 tablespoons	- Scale (scale) - Measuring spoons - Measuring cup - Microwave or steamer - Bamboo comb Puree equipment - - Knives - Board - Oven * Rolling pin - Pie-type (18cm) - Bowl - Whisk - Wooden spoon

Raw Chokotaruto

Pumpkin pie, chocolate chips

Chocolate pie

		Under Preparation
		Sheet is frozen pie in the refrigerator, you unzip it.
		Cotton and pumpkin seeds to take peek, microwave cut to an appropriate size, or use a steamer, and steam until about Sutsu through the bamboo comb. Removed from the skin to hot puree, 500g net prepared.
		Be coarsely chopped chocolate.
		℃ 200 oven ispreheatingto keep.
		Make a pie
		1. The extracted pie sheetrolling pin3mm thick fabric stretched over the pie spread to the type you cut off.
		2. Hot pumpkin intoa bowlplaced as soon asbutterandwhite sugarmixed with a wooden spoon.
		3. Cinnamon powder,cornstarch, egg yolk, cream,rumand order in addition, each time betterwhiskOh just take the heat commingled After creating a smooth filling.
		4. Mixed evenly throughout the chocolate coarsely chopped well, prepare to be flowing on the surface of the bowler prepared pie crust.
		5. Oven for 20 minutes ℃ 200, lowered to about one hour burn ℃ 190, Oh, take the heat.