Oven pumpkin pie - Detailed recipes with photos.

Pumpkin pie in the oven – a detailed recipe for cooking.

Recipe author – Valerie Bertinelli – American actress

Time: 5 час. 35 minutes Complexity: easy Servings: 6 – 8 The recipes use volumetric measuring containers of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

Short chopped dough

2.5 tbsp. premium wheat flour, plus more for rolling and work surface
1 tbsp. l granulated sugar
1 tsp salt
3/4 Art. (170 gr.) Unsalted butter, cut into pieces
From 6 to 8 tbsp. l ice water

Pumpkin Pie Stuffing

1 and 3/4 Art. pumpkin puree
1 and 1/4 Art. fat cream
1/3 Art. and 2 tbsp. l brown sugar
2.5 tsp ground cinnamon
1.5 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
2 tbsp. l bourbon
2 tbsp. l vanilla extract
2 large eggs, slightly beaten

Whipped cream with yogurt and cinnamon

1 tbsp. cold cream
1/2 tbsp. cold yogurt
2 tbsp. l Sahara
1/2 tsp ground cinnamon

Recipes with similar ingredients: shortbread dough, flour varieties, pumpkin puree, brown sugar, cream, yogurt, eggs, nutmeg, ground ginger, cloves, cinnamon

Recipe preparation:

Make a pie dough: in a food processor combine flour, granulated sugar and salt. Gradually add slices of oil and mix until the largest the pieces won’t be the size of a pea. Add ice water 1 at a time tablespoon at a time and keep stirring until the dough will not begin to gather in a ball and move away from the walls of the bowl.
Put the dough on a work surface and form a ball, stirring a bit if it falls apart. Divide the dough in half, wrap each in plastic wrap and refrigerate 1 serving of dough in within 1 hour. (You only need one serving of dough for pie, so put another piece of dough in a plastic bag with a fastener and freeze for the future.)
On a well-floured surface, roll the dough in a circle with a diameter of 22-25 cm. and place in a baking dish with a diameter of 20 see (If the rolling pin and work surface quickly become sticky, cool the dough to harden using a large spatula or rolling pin, move the dough into the mold and press it against the walls of the mold.) Line the edges and pierce the dough with a fork. Cool base for pie for 20 minutes.
Meanwhile, preheat the oven to 170 ° C. Place the sheet parchment paper or foil into the base for the cake and fill ceramic weights, dried rice or dried beans. Bake until the edges are slightly golden, about 15 minutes. Remove the load and paper and bake until the dough is baked and will get a uniform golden color, about 15 minutes. Reduce oven temperature to 150 ° C.
Make pumpkin pie filling: in a large bowl mix pumpkin, cream, brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Mix with bourbon, vanilla and eggs. Stir until smooth.
Pour the filling into the base for the cake and smooth with a spatula. Bake the pie until the filling hardens and the center will shake slightly with shaking, 1 hour – 1 hour 10 minutes. Refrigerate completely on a wire rack for 2 hours. Serve pumpkin pie with whipped cream and cinnamon. Whipped cream with yogurt and cinnamon: Add fat cream and yogurt to a large bowl and beat with an electric mixer until foam is formed. Without turning off the mixer, gradually adding sugar and cinnamon, continue beat until soft steady peaks appear.