What a terrible oversight, so sorry about that. You add it in with the pumpkin puree. I've updated the web version and thank you for pointing that out.
Not terrible at all! Thank you so much for checking comments on old posts. Cannot wait to try this! :)
One more question if you have a sec: in North America we have sweetened condensed milk (very sweet) and evaporated milk. Not sure if it’s different in the UK but wondering if you know which to use here!
I made this yesterday and it was brilliant! The filling is like no pumpkin pie I've ever had—not a wobble in sight, and somehow... more pumpkiny? I did, however, abandon the idea of the quenelles after one tragic attempt and went straight for the trusty dollop. Next time, maybe.
Gee, that’s a lot of information about sugar in recipes! I was familiar with the Maillard reaction but didn’t realize there was a difference between caramelization and Maillard. Very interesting 🤔
Will definitely be making at the weekend, probably a silly question it says the pastry makes enough for 2 tarts. Are the ingredients for the filling for 2 aswell or just one?
Hi Nicola! I just subscribed to you today and this recipe stood out to me for sure (it looks amazing). My husband is allergic to treenuts - any subs you have in mind for the almond meal?
I'm so excited to make this! I have a question about the tart size, though. I bought an 8-inch tart pan and it looks much smaller than the one shown in the recipe photos. Is that a larger-sized pan?
hiya! I'm SO sorry I didn't see this last year. I've amended the recipe! Really appreciate it and think it was confusing before - tart pastry made two, but custard was just one! that is my bad. x
Lovely recipe! Quick q about the condensed milk: the method doesn’t seem to indicate when to add condensed milk to the tart filling?
Hoping to make this for upcoming Thanksgiving and would love an answer to this as well!
What a terrible oversight, so sorry about that. You add it in with the pumpkin puree. I've updated the web version and thank you for pointing that out.
Not terrible at all! Thank you so much for checking comments on old posts. Cannot wait to try this! :)
One more question if you have a sec: in North America we have sweetened condensed milk (very sweet) and evaporated milk. Not sure if it’s different in the UK but wondering if you know which to use here!
I made this yesterday and it was brilliant! The filling is like no pumpkin pie I've ever had—not a wobble in sight, and somehow... more pumpkiny? I did, however, abandon the idea of the quenelles after one tragic attempt and went straight for the trusty dollop. Next time, maybe.
Gee, that’s a lot of information about sugar in recipes! I was familiar with the Maillard reaction but didn’t realize there was a difference between caramelization and Maillard. Very interesting 🤔
Looks lovely! Something to note: Thanksgiving the holiday is always capitalized, like Easter or Halloween or Independence Day.
Thank you so much! Will update in the post :)
Love this recipe! Just wondering if the custard can be made and stored in the fridge days before baking?
Will definitely be making at the weekend, probably a silly question it says the pastry makes enough for 2 tarts. Are the ingredients for the filling for 2 aswell or just one?
I was wondering this too - how did you find it?
The filling was enough for one tart. :-)
Thank you!
Ooh exciting, can’t wait to try this one! I wonder, if you can’t find a Delica pumpkin, whether you could sub the same quantity of sweet potato?
Could this be used for a pie filling recipe?
Hi Nicola! I just subscribed to you today and this recipe stood out to me for sure (it looks amazing). My husband is allergic to treenuts - any subs you have in mind for the almond meal?
Question, do you think I could make this in advance? If so would I take it put a couple hours before serving or? Thanks in advance!
I'm so excited to make this! I have a question about the tart size, though. I bought an 8-inch tart pan and it looks much smaller than the one shown in the recipe photos. Is that a larger-sized pan?
I tried today for a 20cm. After 120c fan for 25 mins still pretty wobbly so I add 10 more mins. It’s in the fridge, hope it’s okay.
It’s extremely tasty and crowd pleasing for a autumn dinner !
Very nice recipe but not sure the filling is enough for two tarts. I halved the recipe and the filling only went halfway up my tart… :/
But for the tart dough, it was just enough.
hiya! I'm SO sorry I didn't see this last year. I've amended the recipe! Really appreciate it and think it was confusing before - tart pastry made two, but custard was just one! that is my bad. x
Yummy! What do you think about adding spices? Have never seen a pumpkin recipe before that doesn't use cinnamon hahaha