Pumpkin Pie with Condensed Milk

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.

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:

1. 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.
2. 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.
3. Cover the form with the dough with foil and squeeze the beans. Bake about 12 min., remove the foil with the load.
4. 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.