Pumpkin pie with caramel, dates and nuts

Pumpkin pie with caramel, dates and nuts – a detailed recipe cooking. The photodishes: Kon Pulos Time: 4 hours. 15 minutes. Difficulty: easy Portions: 8 – 10 Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

The foundation

• 1.5 tbsp. premium wheat flour, plus more for sprinkling the table
• 2 tbsp. l brown sugar
• 1/4 tsp salt
• 6 tbsp. l (90 gr.) Cold butter, sliced into small pieces

Filling

• 1 and 1/4 Art. Pecan Pieces
• 1/2 tbsp. pitted dates
• 4 tbsp. l (60 gr.) Butter, chopped into small pieces
• 425 gr. pumpkin puree
• 3/4 Art. corn syrup
• 1/2 tbsp. brown sugar
• 1 tbsp. l vanilla extract
• 1 tbsp. l wheat flour
• 1/2 tsp ground cinnamon
• 1/3 Art. fat cream
• 2 large eggs

Caramel sauce

• 4 tbsp. l (60 gr.) Butter
• 1/4 Art. brown sugar
• 2 tbsp. l corn syrup
• 2 tbsp. l fat cream
• A pinch of salt

Recipes with similar ingredients: premium flour, dough shortbread, brown sugar, dolce de leche cream, pumpkin puree, dates, eggs, cream, syrup, vanilla extract, cinnamon

Recipe preparation:

1. Make the cake: mix the flour, brown sugar and salt in a food processor. Add half the butter and stir until until the mixture is combined. Add the remaining oil and mix until friable consistency. Add 1/4 tbsp. ice water; mix until the dough sticks together (add more 1 tbsp. l ice water, if necessary). Put the dough in a film, press into a disk and wrap. Chill the dough for at least 1 hour or leave it all night.
2. Make the filling: Preheat the oven to 170 ° C. Lay out pecans on a baking sheet and bake until lightly roasted, about 8 min Allow to cool completely; set aside. Set another sheet for baking in the middle of the oven.
3. Place dates in a small bowl and pour 1/2 tbsp. boiling water; leave for 5 minutes Transfer dates with liquid to the kitchen harvester. Add the butter and mix until smooth. Add pumpkin puree, corn syrup, brown sugar, vanilla, flour and cinnamon; mix until smooth. Add fat cream and eggs stir until ingredients are combined.
4. On a surface lightly sprinkled with flour, roll the dough into a circle with a diameter of 30 cm. Put in a cake mold 22 cm in size., pressing the dough to the bottom and side parts of the form. Wrap the dangling the dough inward and press the edges with your fingers or a fork. Chill in for 15 minutes
5. Pour 3/4 tbsp. toasted pecans in a cake and add stuffing. Put on a hot baking sheet, put in the oven and bake for about 1 hour, until the filling is set, but the center is still will remain unbaked. Put on a rack and cool.
6. Make caramel sauce: in a small saucepan bring butter, brown sugar, corn to a boil syrup, heavy cream and salt. Reduce heat to low and cook before darkening and density from 8 to 12 minutes. Remove from heat and leave for 3 minutes Pour the hot sauce onto the cake and sprinkle 1/2 tbsp. nuts pecans. Leave the cake to stand for at least 1 hour to harden. caramel.