Here's how to make pumpkin pie, even if you have no experience at all.
The mother-in-law has ripened pumpkins in the garden. And there are many, so expect a lot of pumpkin-based desserts in the near future. Recently came across an interesting recipe for American pumpkin pie. I did it and I really liked the result.
The base of the pie is shortbread chopped dough, and inside is an incredibly spicy filling of pumpkin puree. I will not delay, let's cook!
Step by step recipe for how to make pumpkin pie
Dough
- Flour 300 g
- Butter 225 g (cubed from the freezer)
- Sugar 20 g
- Water 75 g (ice cold)
- A pinch of salt
I will use a food processor to make the dough. All its charm is that it has many attachments for different types of work. I have a Redmond combine and it has been doing its job well for over 5 years. This model is no longer on sale, but Yandex. You can find a good replacement for the market.
For the dough, I need a bowl and sharp knives. Of course, such chopped dough can be made without a combine, but it will take many times more time. I send all the ingredients, except for water, to the bowl and punch to the state of a crumb.
Without turning off the combine, I pour water in a thin stream. When the dough starts to clump, turn off the combine. I put the dough into a bowl, put it together, wrap it in plastic wrap and put it in the refrigerator for 20-30 minutes.
When the dough has cooled down, I roll it into a layer ~ 1 cm thick. I transfer it to the form and distribute it evenly over it. I cut off the excess dough with a knife. I put it in the freezer for 15 minutes.
Then I cover the dough with parchment and lay out the load. I have chickpea balls as a load. I send it to bake for 15 minutes at 225 ° C, remove the load with parchment and bake for another 15 minutes at 190 ° C. The workpiece is ready, it's time to make the filling.
Filling
- Pumpkin 430 g (steamed)
- Condensed milk 380 g (1 can)
- Eggs 2 pcs
- Egg yolk 1 pc
- Cinnamon 1.5 teaspoons
- Ginger 1 teaspoon
- Nutmeg ¼ teaspoon
- Vanilla extract 1 teaspoon
- A pinch of salt
I cut the pumpkin in advance, steamed it and removed the peel. You can also bake in the oven, the main thing is that the pumpkin becomes soft.
I send the pumpkin and condensed milk into the thicket and punch it with a submersible blender until smooth.
Then add the remaining ingredients and whisk until combined. The finished filling turned out to be quite thick.
Baking
I distribute the filling in a mold with a blank and send it to bake for 60-70 minutes at 160 ° C.
After baking, the cake can be served immediately while still hot. But first I wait for it to cool completely, and then put it in the refrigerator overnight. During this time, the filling will settle down a little and become more dense. Let's show what I did.