The season is coming soon for a fragrant and healthy pumpkin. This vegetable can not only bake and cook porridge from it, but also bake delicious pies. I suggest you try one of these pies. It is so tasty and aromatic that even those who do not really like pumpkin like it.
This cake is a fabulous combination of a crispy shortbread base and the most delicate pumpkin soufflé. It also has a breathtakingly spicy scent! Such pastries will definitely delight and warm you on cloudy autumn evenings.
Making this homemade pumpkin pie is easy and the products are simple and affordable. So, be sure to indulge your loved ones for dessert with such an atmospheric autumn pie with pumpkin soufflé!
Ingredients (mold diameter 21 cm):
Dough:
- butter - 100 g
- egg - 1 pc.
- sugar - 2 tbsp. l.
- flour - 200-250 g
- baking powder for dough - 1/2 tsp l.
- sour cream - 1 tbsp. l.
Pumpkin soufflé:
- pumpkin - 800 g
- 3/4 tbsp sugar (glass 250 ml)
- eggs - 3 pcs.
- cream from 10% - 100 ml
- ground cinnamon - 1/2 tsp l.
- ground ginger - 1/2 tsp l.
- ground nutmeg - 1/4 tsp l.
- vanilla sugar - 10 g
- corn starch (potato) - 1 tbsp. l.
Step by step recipe
1. First, let's prepare the shortbread dough.
Put 100 g of butter at room temperature in a bowl. Pour 2 tablespoons to it. Sahara. Beat everything until white for a few minutes.
2. Add 1 egg and 1 tbsp to the beaten butter. sour cream. Beat until smooth.
3. Then add about 200 g of flour and 1 tsp into the dough. baking powder. We mix everything for a short time. The dough should be soft and pliable.
4. Wrap the dough in plastic wrap and put it in the refrigerator for half an hour.
5. Grease the baking dish well with butter and sprinkle with flour. This is done in order to then easily pull the cake out of the mold. The diameter of my mold is 23 cm, height is 4.5 cm.
6. Half an hour has passed, we take out the chilled dough from the refrigerator and roll it into a circle, slightly larger than the diameter of the mold in which we will bake the cake.
7. Wrap the rolled dough on a rolling pin and transfer to a baking dish. Gently distribute the dough along the bottom and sides of the mold.
8. Cut off the excess dough from above with a knife and press with a fork for beauty.
9. At the bottom, prick the dough with a fork.
Put parchment paper on the dough and pour a glass of peas or any cereal. We carefully distribute everything over the entire bottom of the form, also cover the edges of the dough with parchment so that they do not burn. The groats are placed so that the dough does not rise during baking.
10. We put the form with the base for the cake in a preheated oven to 180 degrees. and bake for about 25 minutes, until tender.
11. The base for the cake is ready, remove the parchment paper with peas from it.
12. Cooking pumpkin soufflé.
Peel 800 g of pumpkin from seeds, peel and cut into small pieces. Put the chopped pumpkin in a saucepan and fill it with water. Put on fire and cook for about 15 minutes, until the pumpkin is soft.
13. The pumpkin has already been boiled, we drain the water from it.
Transfer the boiled pumpkin to a bowl. To it we add ¾ glass of sugar, 10 g of vanilla sugar, 0.5 tsp. cinnamon, 0.5 tsp. ground ginger and ¼ tsp. nutmeg. Beat everything with an immersion blender until smooth. If there is no blender, then you can knead everything with a fork.
14. Add 3 eggs to the pumpkin puree, 1 tbsp. potato or corn starch and 100 ml of cream of any fat content. Mix everything with a whisk until smooth.
15. Pour the prepared pumpkin mass into the ready-made base for the pie.
We put the pie in the oven preheated to 180 degrees. We bake for about 45 - 50 minutes.
16. Let the baked pie cool in the form. In order to take the cake out of the mold, cover it with a large plate on top and turn it upside down. We remove the form. Put the second plate on the bottom of the pie and turn it over gently again.
17. Decorate the cake with a stencil of autumn leaves. Put them on the pie and sprinkle generously with powdered sugar. We carefully remove the leaves.
The pumpkin soufflé pie turned out to be extremely tasty. Delicate, moderately sweet, with a pleasant aroma of cinnamon and ginger, pumpkin soufflé goes well with a crispy sandy base. Be sure to bake such a cake, it is very tasty.
Video recipe
The recipe is taken from my culinary site. gotovimop.com