Pumpkin pie without baking - Detailed recipes with photos.

Pumpkin pie without baking – a detailed recipe cooking. Photo of the dish: Джонни МиллерTime: 4 hours. 10 min. Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
- 1.1 Korzh
- 1.2 Filling
2 Recipe preparation:

Ingredients for the recipe:

Korzh

3 tbsp. l melted butter and optionally for forms
24 chocolate waffle cookies (about 140 gr.)
3 tbsp. l Sahara
0.25 tsp grated orange zest
55 gr. crushed semisweet chocolate
0.25 Art. fat cream

Filling

7 gr. no gelatin flavoring
0.75 Art. whole milk
0.66 Art. and 0.25 Art. Sahara
2 large yolks
420 gr. pumpkin puree
1 tsp ground cinnamon
0.5 tsp ground ginger
0.25 tsp salt
1.75 Art. cold cream

Recipes with similar ingredients: waffle cookies, chocolate semisweet, pumpkin puree, eggs, cream, milk, Orange zest, ground ginger, cinnamon, gelatin

Recipe preparation:

Cook the cake: Preheat the oven to 170 ° C and grease butter cake mold with a diameter of 20 cm. Grind the chocolate cookies, sugar and orange zest in a small food processor flour. Add melted butter and turn on again harvester. Spread the mixture on the bottom and sides of the cake pan. Bake until frozen, 15-20 minutes, then remove and let cool completely.
Combine chocolate and heavy cream in a small bowl for microwave and reheat for 30 seconds each time mixing until smooth. Pour into chilled mass. base from the dough and smear on the bottom and walls; let stand chocolate does not harden, about 20 minutes.
Prepare the custard on the yolks: In a large bowl pour 3 tbsp. l water and pour gelatin on top. Let stand 5 minutes. Mix milk, 0.66 tbsp. sugar, egg yolks, pumpkin, cinnamon, ginger and salt in a medium-sized saucepan. Cook on simmer, stirring until mixture begins to bubble, 6-8 minutes. Gently mix the milk mixture with gelatin. Give stand at room temperature, stirring frequently to mix cooled, but not frozen, 30-45 minutes.
Beat with a mixer 0.75 tbsp. cream to soft peaks. Gently pour whipped cream into a chilled pumpkin mixture, then pour into the base of the dough. Cover the cake with a film so that it fits snugly on the surface and refrigerate, to fill for 3 hours or overnight. Beat the remaining 1 Art. fat cream and 0.25 tbsp. sugar until solid peaks. Spread the cake on top. Recipe for homemade cake without baking with pumpkin ice cream.