In addition to having illustrated all the Biscuit books, she is also the artist and author of He's Your Dog and Mouse Around. Pat Schories's engaging illustrations of the puppy Biscuit are modeled on her own dog. She lives in a book-filled home in Hastings-on-Hudson, New York. Publishers Weekly (EAN 9780060094669, Board Books)Īlyssa Satin Capucilli is the author of the first story about Tulip and Rex, Tulip Loves Rex, as well as the bestselling Biscuit books and many other beloved children's books.
Publisher Marketing: What will Biscuit find in the pumpkin patch?The perfect pumpkin, and some friendly surprises! The perfect pumpkin and some friendly surprises Join Biscuit, the much-loved little yellow puppy, for a fun fall outing.
During a visit to the pumpkin patch, Biscuit helps pick the perfect pumpkins for making both jack-o-lanterns and pies. Alyssa Satin Capucilli is the author of the first story about Tulip and Rex, Tulip Loves Rex, as well as the bestselling Biscuit books and many other beloved childrens books. Serve at room-temperature or warm with creme fraiche.During a visit to the pumpkin patch, Biscuit helps pick the perfect pumpkins for making both jack-o-lanterns and pies. The pie filling will continue cooking through residual heat. Remove from the oven and let cool for 2-3 hours until completely set.Cover just the crust with parchment paper, if the crust starts to brown too quickly. Turn the oven down to 165C, and bake for another 25-35 minutes, until the filling is mostly set (the center will still be slightly jiggly). Bake for 30 minutes, until the edges of the filling are just starting to set.Whisk in the eggs and egg yolk, one at a time, whisking until completely combined after each addition. Remove from the heat and slowly stir in the condensed milk, whisking until completely combined.Cook for 5 minutes, stirring regularly, until smooth and glossy. Meanwhile, make the pumpkin filling: Heat the pumpkin, sugars, spiced rum, ginger, cinnamon, cloves and spices in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter.Bake for 5-8 minutes, then remove from the oven and let cool for at least 10 minutes.Follow with the flat bottom of a glass to firmly pack the crust into the pan. As public library staff, please login to Book Connections, our public library interface for you to explore and enjoy. 13 Total Resources View Text Complexity Discover Like Books.
#BISCUIT BOOK PUMPKIN PATCH#
To serve, it’s torture to wait once you’ve put in all the hard work of making, but the pie eats better when at room temperature or slightly warm. To get a firm crust, when pressing the crumbs into the tin, a straight heavy bottom glasses, helps to create a really neat and defined crust, which will also help the crust to stay together when cutting and serving, saving your tablecloth from a whole lot of mess! Saves wrestling with a raw pumpkin and twirling your fingers while it roasts. I used a can of bought pumpkin puree which you slowly cook to remove some of the moisture and concentrate the flavour down further than a watery filling.
#BISCUIT BOOK PUMPKIN FULL#
With a filling laden with spices and the condensed milk, it won’t souffle up so you can get a nice full pie without worrying it will crater and sink after baking too much. The recipe is nice and rich with condensed milk and my addition of a dash or two of some spiced rum to really warm up things. I used the popular Lotus biscuits rather than a plain digestive biscuit crumb to take this pie to the next level. Not only is there a heap of spices in the silken filling but there another hit in the Speculoos biscuits used for a crisp crust. With the days getting cooler, I’m sharing with you a perfect autumn recipe, Spiced Pumpkin Pie with Speculoos Biscuit Crust.
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