Pumpkin Pie Tart

Tart Shell
• 2 ounces Powder Sugar
• 4 ounces Butter
• 8 ounces All Purpose Flour


Ensure that your butter remains cold and cut into cubes, set aside in the fridge. Sift both dry ingredients together into a bowl. If you have a mixer, use a paddle attachment to combine all ingredients until it becomes mealy, almost coming together. You may mix everything by hand if you don’t have a mixer, incorporating the butter until pea-sized pieces form. Pour out the dough onto a flat surface and gently knead the dough until smoother and more elastic. Chill the dough until you’re ready to line your 8 inch pie tin. Once ready, roll the dough using the pie tin as a guide. It’s preferred to leave ½ an inch of excess dough over the edge of the pan. Line the pan and remove the excess dough. Dock the bottom of the crust with a fork and keep the dough cold until ready to be baked.

Filling
• 12 ounces Butternut Squash
• 1/3 cup Sugar
• 1/3 cup Brown Sugar
• ¼ cup All Purpose Flour
• ¼ cup Milk Powder
• 1 teaspoon Salt
• ½ teaspoon Cinnamon
• ¼ teaspoon Ground Ginger
• ¼ teaspoon Ground Clove
• 3 Eggs
• 1 ½ cup Milk


Roast the butternut squash in the oven for 10 minutes at 350 degrees Fahrenheit. While that’s roasting, combine all dry ingredients. In a seperate bowl, mix milk and eggs. Once the butternut squash is finished let cool and transfer to a blender and add milk mixture and blend until smooth. Pour into the dry mixture and stir to combine. Pour into your pie shell and bake in the oven at 350 degrees Fahrenheit for 15 minutes until the center it almost set.