Found a good pumpkin pie recipe. I show the result and share the recipe

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Here's how to make pumpkin pie, even if you have no experience at all.

Found a good pumpkin pie recipe. I show the result and share the recipe

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.

Scroll to the side to watch the preparation process
Scroll to the side to watch the preparation process
Scroll to the side to watch the preparation process
Scroll to the side to watch the preparation process

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.

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