Pumpkin and cream cheese pie with cream cream – a detailed recipe cooking. 
Time: 1 hour.10 min. Difficulty: easy Portions: 8 The recipes use dimensional 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:
Pie
- 110 gr. curd cheese at room temperature
- 425 gr. pumpkin puree
- 1/3 Art. whipped cream
- 1/2 tbsp. brown sugar
- 1 tsp seasonings for pumpkin pie
- 3 large eggs
- 1 ready-made cake 22 cm. For a pie of chopped shortcrust pastry, placed in a glass mold
Cream with whipped cream
- 1 tbsp. whipped cream
- 3 tbsp. l brown sugar
- 1/2 tsp seasonings for pumpkin pie
Recipes with similar ingredients: pumpkin puree, curd cheese, eggs, cream
Recipe preparation:
- Preheat the oven to 190 ° C and place the wire rack in the bottom parts of the oven. In a medium bowl, mix the curd cheese, pumpkin puree, cream, brown sugar and spices for pumpkin pie. Using electric hand mixer, mix the egg mixture over one at a time, thoroughly mixing between the additions.
- Pour the filling into the cake pan and bake on a baking sheet with baking paper until the filling is completely cooked, and the crust will be fried, from about 50 to 60 minutes. Centre still will not be fully cooked. Take the cake out of the oven and cool to room temperature.
- Make whipped cream: Whisk in a chilled bowl cream with a hand mixer until they begin to thicken. Add brown sugar and seasoning for pumpkin pie and go on beat until soft peaks appear. Put whipped cream on pie and serve immediately or refrigerate for 2 hours. before serving. Recipe for pumpkin pie with curd cream, cut into cakes.
