pumpkin-pie
Silky roasted pumpkin custard in a buttery crust, topped with a crackly caramelized sugar shell. A perfect blend of fall comfort and French-style elegance.
Ingredients
230 g all purpose flour (a little under 2 cups)
70 g powdered sugar (a generous 1/2 cup)
1 large egg (55–60 g)
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