A pie crust colored by the golds of Autumn. It’s easy, delicious and you can use it for many recipes or pies, tarts, etc.
The season’s star : kabocha pumpkin. You can use other types of pumpkin, some will be more watery so you will need to add less water.
Kabocha pumpkin crust : 1/3 boiled pumpkin flesh, 1/3 flour, 1/3 whole wheat flour. Plus a little baling powder, salt and enough of the squash cooking water to for a dough.
It’s not very solid when raw, so spread it on a silpat or a plastic film.
That gives the neutral version for both sweet and savory pies, but you can add sugar or salt and spices too.
Then I baked them at 160 degrees, about 30 minutes.
A dessert version, very lazy. I’ve garnished with coconut cream, walnuts, unsweetened chocolate (100% cocoa mass), cinnamon. The only “sugar” is a minced prune.