Kefir Pumpkin Pie

Step by step recipe for making pumpkin pie on кефире. Photo of the dish: Кон ПулосTime: 2 hours. 55 minutes Difficulty: easy Servings: 8-10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Chopped dough

• 1 and 1/4 Art. premium wheat flour, plus more for sprinkles
• 1 tsp granulated sugar
• 1/4 tsp salt
• 2 tbsp. l cold margarine
• 4 tbsp. l cold unsalted butter, cut into small pieces
• 1 tsp 5% vinegar or fresh lemon juice

Filling

• 430 gr. pumpkin puree
• 110 gr. unsalted butter, melted and lightly chilled
• 2 large eggs
• 3/4 Art. light brown sugar
• 1/4 Art. granulated sugar
• 1/4 tsp ground allspice
• 1/4 tsp ground cinnamon
• 3/4 Art. kefir
• 2 tbsp. l premium wheat flour
• Powdered sugar, for sprinkling

Recipes with similar ingredients: premium flour, sugar, butter creamy, pumpkin puree, eggs, brown sugar, allspice, cinnamon, icing sugar, kefir

Recipe preparation:

1. Prepare the cake: in a food processor, mix the flour, granulated sugar and salt. Add margarine and half butter, a few slices at a time, and mix until the mixture will not look like wholemeal. Add the remaining butter and mix until the dough begins to collect in a bowl. Add vinegar and 2 tbsp. l ice water; Shuffle some more times until the dough becomes smooth. Set the dough lightly floured surface and roll into a circle with a diameter of 30 cm. Place the dough in a 23 cm round shape, pressing the dough to the bottom and the walls of the form. Fill the excess dough into a mold and make a fork corrugated edges. Freeze the cake until it hardens, about 1 hour.
2. Place the pan in the center of the oven and pre preheat to 180 ° C. Cover the cake with foil, then fill ceramic cargo or dried beans. Put on hot baking tray and bake the cake until light golden around the edge, about 20 minutes. Rearrange on the grate, remove the load and foil and completely cool; Leave the pan in the oven.
3. Meanwhile, prepare the filling: in a medium bowl mix pumpkin puree, melted butter, eggs, brown sugar, granulated sugar, allspice and cinnamon. Add kefir and flour and beat until smooth. Pour the filling into chilled cake and return to the hot baking sheet in the oven. Bake the cake until the filling hardens, from 50 minutes to 1 hour (top fillings may crack slightly). Put on the grill and fully cool. Sprinkle icing sugar on the cake before serving.