{"id":45,"date":"2025-05-21T23:06:33","date_gmt":"2025-05-21T21:06:33","guid":{"rendered":"https:\/\/samuelpeyriere.com\/?p=45"},"modified":"2026-03-17T13:53:33","modified_gmt":"2026-03-17T12:53:33","slug":"pumpkin-pie","status":"publish","type":"post","link":"https:\/\/samuelpeyriere.com\/index.php\/2025\/05\/21\/pumpkin-pie\/","title":{"rendered":"Pumpkin Pie"},"content":{"rendered":"\n<div class=\"wp-block-group is-vertical is-layout-flex wp-container-core-group-is-layout-fe9cc265 wp-block-group-is-layout-flex\">\n<p>Discover my favorite pumpkin pie recipe!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">For the crust:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>250g flour<\/li>\n\n\n\n<li>125g salted butter<\/li>\n\n\n\n<li>3 tablespoon water<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">For the filling:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400g butternut or hokkaido pumpkin<\/li>\n\n\n\n<li>250mL milk  and 4 tablespoons of cream or 200mL liquid cream<\/li>\n\n\n\n<li>150g sugar<\/li>\n\n\n\n<li>4 eggs<\/li>\n\n\n\n<li>2 teaspoons cinnamon<\/li>\n\n\n\n<li>1\/2 teaspoon ginger<\/li>\n\n\n\n<li>1\/2 teaspoon nutmeg<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Recipe:<\/h2>\n\n\n\n<p>Boil the pumpkin or the butternut in chunks after peeling it.<\/p>\n\n\n\n<p>Meanwhile, mix the flour with the butter cut in small pieces, using a fork.<\/p>\n\n\n\n<p>Once the flour and the butter are roughly mixed, add water until the texture is slightly crumbly but holds together enough to roll the crust.<\/p>\n\n\n\n<p>Once the pumpkin is ready, mix every ingredient for the filling in a large bowl thoroughly with a mixer.<\/p>\n\n\n\n<p>Pour the mix into the crust placed in a baking pan.<\/p>\n\n\n\n<p>Cook at 200\u00b0C for about 30 min, until the top of the filling darkens from orange to light brown.<\/p>\n\n\n\n<p>Let it rest for about an hour before enjoying!<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Discover my favorite pumpkin pie recipe! Ingredients: For the crust: For the filling: Recipe: Boil the pumpkin or the butternut in chunks after peeling it. Meanwhile, mix the flour with the butter cut in small pieces, using a fork. Once the flour and the butter are roughly mixed, add water until the texture is slightly [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,7],"tags":[10,6],"class_list":["post-45","post","type-post","status-publish","format-standard","hentry","category-dessert","category-recipe","tag-dessert","tag-recipe"],"_links":{"self":[{"href":"https:\/\/samuelpeyriere.com\/index.php\/wp-json\/wp\/v2\/posts\/45","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/samuelpeyriere.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samuelpeyriere.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samuelpeyriere.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samuelpeyriere.com\/index.php\/wp-json\/wp\/v2\/comments?post=45"}],"version-history":[{"count":2,"href":"https:\/\/samuelpeyriere.com\/index.php\/wp-json\/wp\/v2\/posts\/45\/revisions"}],"predecessor-version":[{"id":47,"href":"https:\/\/samuelpeyriere.com\/index.php\/wp-json\/wp\/v2\/posts\/45\/revisions\/47"}],"wp:attachment":[{"href":"https:\/\/samuelpeyriere.com\/index.php\/wp-json\/wp\/v2\/media?parent=45"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samuelpeyriere.com\/index.php\/wp-json\/wp\/v2\/categories?post=45"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samuelpeyriere.com\/index.php\/wp-json\/wp\/v2\/tags?post=45"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}