Curly cinnamon flavor pumpkin pie a rim from the same dough as baked cake.
A big company is going and everyone loves pumpkin pie? This a giant dessert in a baking sheet is designed for 16 servings. We extended the sides of the pan using foil and laid out circles of dough along the edge pie, so that the crispy crust is enough for everyone.
Time: 1 hour. 40 min Difficulty: easy Servings: 16 The recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Dough
- 450 gr butter at room temperature
- Cooking spray
- 1 and 1/4 Art. powdered sugar
- 1 tsp salt
- 5 tbsp. flour and a little more to sprinkle
- 1 large egg mixed with dip water
Filling
- 850 gr. pumpkin puree
- 2.5 tbsp. fat cream
- 1.5 tbsp. granulated sugar
- 4 large slightly beaten eggs
- 2 tsp ground cinnamon
- 1 tsp grated nutmeg
- 1 tsp vanilla extract
- 0.5 tsp salt
- Whipping cream for decoration
- Special equipment: baking sheet with sides 25 cm. and 38 cm. 1 roll of dense foil 45 cm wide. round mold for cookies with a diameter of 2.5 cm. (or something else, with which you can cut even circles with a diameter of 2.5 cm from the dough, for example, glass)
Recipes with similar ingredients: pumpkin puree, eggs, cream, vanilla extract, icing sugar, premium flour, nutmeg walnut, cinnamon
Recipe preparation:
- Place the grate in the lower part of the oven and preheat its up to 170 ° C. Cut 2 pieces of foil 60 cm. * 45 cm. Lay them crosswise in the pan so that the middle of each sheet the foil was in the middle of the pan, the foil should protrude from side of each side. Fold the foil around the edges outward, forming strong wall about 8 cm high, connecting it at the corners. Slightly sprinkle the bottom and sides with a cooking spray.
- For the test: beat in a large bowl with electric mixer butter, icing sugar and salt on moderately high speed until smooth for about 1 min. Add half the flour and mix it with a mixer until smooth; add the remaining flour and keep stirring until the dough will begin to form large soft pieces. (If you squeeze such pieces together, they must be held together.) Set aside a third of the dough (to decorate the edges of the cake).
- On the bottom of the pan distribute half of the remaining dough so that to cover the bottom completely, avoiding bald spots. (Layer thickness will be approximately 0.5 cm., the dough will not be perfect smooth.) Distribute the rest of the dough on the walls by 2.5 cm. height and bottom so that the layer thickness is about 0.5 cm. and to prevent bald spots. Bake until dough podzolot, 20-25 minutes. Allow to cool completely on the wire rack.
- In the meantime, briefly place the dough set aside for decoration, to return him the desired consistency. Place the dough between two sheets of flour parchment; click on the dough, forming circle out of it, and roll to a thickness of 0.3 cm. Using a mold 2.5 cm in diameter. Cut out 50 circles (or stars) from the dough, collecting scraps, kneading and rolling to the desired thickness again. Lay out the resulting mugs of dough on a parchment lined baking sheet or parchment-laden dish, beat the egg with with a little water and grease with the resulting mixture each circle on top with a cooking brush. Put in refrigerator before use.
- For the filling: In a large bowl, gently mix with a whisk. pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, and vanilla salt. Pour the filling into the cooled base of the pie. Put the mugs out dough in one line along the edges of the cake, gently pressing. (Nothing scary if you dipped the circle a little in the filling.) Bake, until the filling hardens almost to the end (if you shake the pie, it should be very slightly shaken), 50-60 min. Give cool completely. Cover with foil and refrigerate night. Cut into squares and serve with whipped cream. can replace the base of this pumpkin pie with whole grains Cook’s Note: When we measure the flour, we sprinkle it with a spoon in a dry measuring cup and pour excess from a spoon (If scoop with the glass itself, it is compacted, from such flour it turns out dry baking).
