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pumpkin-pie.md
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@ -41,7 +41,7 @@ Allow the pie crust to cool to around room temperature before adding the filling
- ½ tsp vanilla extract - ½ tsp vanilla extract
- Pinch of corn starch (optional) - Pinch of corn starch (optional)
### Method ## Method
1. Pre-heat oven to 205°C. 1. Pre-heat oven to 205°C.
1. Slice the pumpkin into quarters and remove the seeds. Lightly drizzle slices with oil, place face-down on a foil-lined baking sheet, and bake for 40 minutes or until the _skin_ is smooshy. 1. Slice the pumpkin into quarters and remove the seeds. Lightly drizzle slices with oil, place face-down on a foil-lined baking sheet, and bake for 40 minutes or until the _skin_ is smooshy.
@ -50,11 +50,6 @@ Allow the pie crust to cool to around room temperature before adding the filling
1. Whisk in the dry spices and corn starch. 1. Whisk in the dry spices and corn starch.
1. Pour the custard into room temperature pie crust, lightly tapping the tin on the counter to get rid of air bubbles and make the custard more uniform (or blow — carefully — with a hair drier!). 1. Pour the custard into room temperature pie crust, lightly tapping the tin on the counter to get rid of air bubbles and make the custard more uniform (or blow — carefully — with a hair drier!).
## Bake the Pie
1. Pre-heat oven to 162°C (325°F).
1. Bake for 1 hour or until a toothpick inserted in the custard comes out clean.
[^1]: roughly the amount in a 15oz can of pumpkin purée. [^1]: roughly the amount in a 15oz can of pumpkin purée.