Pumpkin Pie

Prepare the shortcrust pastry

Beat the eggs with the honey and add the milk

Whip the cream and mix with the eggs.

Melt half the butter in a saucepan, add to the Salsiamo Pumpkin Sauce and mix.

Slowly add the cream of eggs and honey.

Roll out the shortcrust pastry in a well buttered 22 cm tart mold and prick the bottom.

Pour the pumpkin mixture into the shortcrust pastry and bake at 180 ºC for about 40 minutes.

Turn out the pie and let it cool.

Meanwhile make the cover: whip the Philadelphia together with cinnamon, then incorporate the Italian meringue.

Distribute the cream to the Philadelphia just made on the cold pie, helping you with a spoon.

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