crust
125g spelt flour
65g butter
filling
4 Eggs , room temperature
2 TBSP Brown Sugar Turbinado
1 teaspoon ground Cinnamon
¼ teaspoon Nutmeg (freshly grated if possible)
½ teaspoon Kosher Salt
1 15- ounce can Pumpkin
1 12- ounce can Evaporated Milk
preheat oven to 350 F
put eggs into warm water
in TM6
125g Spelt flour
slice 65 g of butter into the bowl
1/4 tea salt
30 sec, speed 6
scrape down
30 sec. speed 6
scrape down
mix again a bit till texture sandy, not too short, the heat of the movement needs to make the texture a bit humid