Pumpkin pie with condensed milk – a detailed recipe cooking.
Recipe author – Nancy Fuller
AT ремя: 3 час. 35 minutes Difficulty: easy Servings: 8 Measured containers are used in recipes 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.
Contents
Ingredients for the recipe:
Shortcrust pastry crust
- 2 tbsp. premium flour, plus more for sprinkling
- 1/4 tsp salt
- 2/3 Art. cold unsalted butter, cut into pieces
Pumpkin and condensed milk filling
- 1 medium pumpkin (about 1300 gr.)
- Pumpkin Canola Oil
- 400 gr. condensed milk
- 1/2 tbsp. whipped cream
- 2 tbsp. l corn starch
- 2 tbsp. l molasses
- 2 tbsp. l canola oil
- 1 tbsp. l ground cinnamon
- 1 tsp ground ginger
- 3 large eggs
Recipes with similar ingredients: pumpkin, molasses, cinnamon, ginger ground, premium flour, shortbread dough, eggs, milk condensed, cream, starch
Recipe preparation:
- Preheat the oven to 190 ° C. Cut the stalk of the pumpkin, and cut the inside with the seeds. Cut the pumpkin in half and lay on the foil-lined baking sheet with the cut down. Lubricate the pumpkin with canola oil. Place in the oven and bake until softness for 1 h. Let cool. Scrape in a separate bowl pulp with a spoon.
- Korzh: while the pumpkin is preparing, at this time mix in a large bowl of flour, salt and butter, mash with a fork, then add ice water (4-5 tbsp. l.), and mash to form wet sand. Divide the dough in half, roll into a smooth ball. Wrap each in cling film and refrigerate on some time. Unroll the ball into a circle with a diameter of 30 cm. Distribute dough in a glass mold with a diameter of 22 cm, decoratively mash fingers edge. Pierce the dough on all sides with a fork. Put in the refrigerator is cooled for 15 minutes.
- Cover the form with the dough with foil and squeeze the beans. Bake about 12 min., remove the foil with the load.
- Stuffing: reduce the temperature in the oven to 170 ° C. Вfood processor load pumpkin, condensed milk, cream, corn starch, molasses, canola oil, cinnamon, ginger, salt and eggs, and beat thoroughly. Put the filling on a warm cake, and send to the oven. Bake the cake for about 1 hour. Rearrange the cake. on a cooling rack and let cool to room temperature. this homemade pie can be made cottage cheese and pumpkin stuffing.