One of the most popular autumn pumpkin dishes is pumpkin. pie. Its delicious taste and sweet-spicy aroma warms in cool weather and gives a feeling of comfort. Classic american pumpkin pie is prepared in the form of a shell of friable cakes, filled with pumpkin puree mixed with sugar, eggs and a set of fragrant spices. If you decide to bake it Halloween treats, celebrated annually on October 3one , then you can decorate pumpkin pie with a popular attribute this holiday – Jack Lamp. Remember the face cut out on pumpkin? Similarly, on rolled dough, cut out eyes, nose and grin and cover them with the top of the pie. Share with friends: Time: 4 hours. 20 minutes. Difficulty: easy Servings: 8 – 10 Recipes used volumetric containers: 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 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Dough
- 2.5 tbsp. flour + optionally for powder
- 1 tbsp. l granulated sugar
- 1/4 tsp fine salt
- 220 gr diced cold butter
- 3 large eggs
Filling
- 425 gr. pumpkin puree (about 2 tbsp.)
- 3 large eggs, slightly beaten
- 3/4 Art. brown sugar
- 1 and 1/4 Art. nonfat cream
- 1.5 tsp ground cinnamon
- 0.5 tsp ground allspice
- 0.5 tsp ground ginger
- 0.5 tsp fine salt
- 1/4 tsp ground nutmeg
Recipes with similar ingredients: shortbread dough, pumpkin puree, brown sugar, eggs, cream, allspice, ground ginger, nutmeg, cinnamon
Recipe preparation:
- Dough: in a medium-sized bowl, combine flour, sugar and salt. Stir in the butter with your fingers until the mass is similar. yellow corn grits mixed with pieces of butter the size of pea (if the mixture of flour and butter is heated, set it to 10 minutes in the refrigerator, and then continue). In a small bowl, lightly beat 2 eggs. Stir them with a fork into the dough. If the dough is dry, sprinkle it with 1 tbsp. l cold water.
- Or knead the dough in a food processor with a metal blade: mix flour, sugar and salt together. Then add oil and mix by pressing the PULSE button about 10 times until the mass will not look like yellow corn grits mixed with slices pea-sized oils. In a small bowl, beat 2 eggs lightly, add them to the harvester and press the PULSE button another 1-2 times; the dough is not should converge into a ball in the combine (if the dough is very dry, add 1 Art. l cold water). Remove the bowl from the combine, remove the blade and pick up the dough with your hands.
- Form a ball from the dough, then cut it in half. Form each half into a disk, wrap in polyethylene film and put in the refrigerator for at least 1 hour.
- On a lightly floured surface, roll 1 disc into a circle with a diameter of 30 cm and a thickness of about 0.3 cm. Arrange the dough form for a pie with a diameter of 22 cm. and cut the edges, leaving hanging over with the sides of the mold about 2.5 cm. Fill the overhanging dough inside, to form a thick hem with a rim. Give as desired the edges are corrugated. Place the dough pan in the freezer for 30 minutes.
- Cover the pan with parchment paper. On lightly sprinkled roll the remaining disk into a circle with a diameter of 30 with flour see and about 0.3 cm thick. Transfer the dough to prepared baking sheet and place in the freezer for 30 minutes.
- Place 2 wire racks in the middle and lower third of the oven and preheat the oven to 200 ° C. Put a sheet of parchment or foil on mold with dough and fill it with dried beans or a load for pirogue. Bake on a baking sheet on a medium level oven until the dough will not freeze, about 20 minutes. Remove from the oven and lift the sheet parchment to remove cargo. Bake until the cake becomes golden color, about 10 minutes. Cool on a wire rack. Turn down oven temperature up to 175 ° C.
- Meanwhile, cut out the pattern: in a small bowl, lightly beat the remaining egg. Take the rolled dough out of the freezer cameras and, working on a baking sheet, cut out a solid circle with a diameter of 22 see. Using a stencil or free hand cut two round eyes, a triangular nose and a toothy grin to make the dough look like on a flashlight from a pumpkin. Imitating ribbed grooves of pumpkin, make incisions around the face (they will also serve as ventilation filling holes). From the rest of the dough, cut the “stalk” and attach it to the top of your face using a beaten egg in glue quality. Put the dough again in the freezer for 20 minutes.
- Filling: meanwhile, in a large bowl, mix with a whisk pumpkin puree, eggs, brown sugar, cream, cinnamon, allspice pepper, ginger, salt and nutmeg until smooth. Put mold with cake on a baking sheet and pour the filling.
- Grease a frozen dough with a beaten egg, then lift it with baking sheet. Gently lay your face on top of the filling.
- Bake on the lower level of the oven until the top crust browned and the filling will not freeze, but in the center there will be a little liquid, 50-60 minutes (if the edges of the cake quickly burn out, cover it with aluminum foil). Cool on a wire rack. Serve the cake is slightly warm or at room temperature.