Classic pumpkin pie – a detailed recipe cooking. 
Time: 2 час. 45 minutes Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Filling
- 1 sand cake base, recipe included, plus 1 more base for decoration (optional)
- Powder Flour
- 450 gr pumpkin puree
- 1 and 1/4 Art. fat cream
- 2/3 Art. Sahara
- 3 large eggs
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- Crystalline sugar
Sand base for pie
- 2.5 tbsp. premium flour
- 4 tbsp. l margarine
- 2 tsp Sahara
- 1 tsp apple cider vinegar
- 1/2 tsp salt
- 170 gr cold unsalted butter, cut into small pieces
Recipes with similar ingredients: pumpkin puree, higher flour varieties, eggs, cream, shortbread dough, vanilla extract, wine vinegar, nutmeg, cinnamon
Recipe preparation:
- Roll out the dough on a lightly floured surface 30 cm in diameter. Place the dough on a round bottom with a diameter of 23-25 cm. Lay in a circle and wrap the protruding edges of the dough. Pierce the dough with a fork over the entire surface. Cool base not less than 1 hour or overnight.
- Preheat the oven to 170 ° C. Cover the dough with foil, and press beans. Put the dough in the oven, and bake until the edges are become golden, 20-25 min. Remove the foil and beans, and continue to bake for another 10-15 minutes. Place the test form on cooling rack until cool. Beat 1 egg and grease dough with a brush; sprinkle with crystalline sugar.
- Prepare the filling: lightly mix pumpkin puree, cream, sugar, 2 eggs, cinnamon, nutmeg, vanilla and salt. Fill the cake with the filling, decorate the dough on top (if you do), and put in the oven. Bake the cake until it is compacted at the edges, from 50 min. up to 1 hour. Move the cake to cooling rack. You can make this pumpkin pie with ginger and cloves. Sand base for pie: in the kitchen combine beat the flour, margarine, sugar, vinegar from the pulse mode apple cider and salt until smooth. Add butter, and mix until wet sand forms. Pour in 1/4 tbsp. ice water and beat in intervals until the dough is gathered. If there was water not enough, add another 4 tbsp. l ice water, one per times. Separate the dough evenly and put on a sheet of cling film, mash the dough into a circle. Wrap tightly and cool in refrigerator for at least 1 hour or all night; or cook for the future and store in the freezer for up to 2 months.
