喜歡Pie的朋友，一定要試試這個日本小南瓜地瓜派!

這是前年做的南瓜地瓜派， 真的是特別好吃！比一般的南瓜派好吃多了！非常sweet & creamy！

今年小菜園也豐收了幾個南瓜，馬上要做個派。

感興趣的朋友可以試試！因為發在我的臉書上，方子是用英文寫的。方子在圖片的下麵。

 

Pumpkin Sweet Potato Pie

 

Pie crust:

4 to 4 cup flour

1 tablespoon sugar

2 teaspoons salt

1 egg

1 tablespoon vinegar

1/2 cup cold water

1 3/4 cup butter

Combine flour, sugar and salt in a large bowl. Cut in butter. Mix vinegar, egg and water, then add to flour mixture. Gather dough into a ball, wrap in waxed paper. Chill for 30 minutes. Roll out. Makes 4 crusts.

Filling:

1 small Japanese kobocha pumpkin

2 medium Asian sweet potatoes

2 eggs, slightly beaten

1/2 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup milk

First cut kobocha and sweet potatoes in half. Remove seeds from kobocha. Bake or steam kobocha and sweet potato until they are soft.

Spoon out flesh and discard the skin.

We'll need 1 cup of each.

Preheat oven to 425 degrees. Mix filling ingredients and blend well. Pour into pie shell. Bake 15 minutes. Reduce heat to 350 degrees, continue baking 45 minutes or until toothpick inserted near center comes out clean. Cool completely. Top with whip cream.