A simple pumpkin pie – a detailed recipe for cooking. с друзьями: 
Time: 3 час. 30 min. Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Dough
- 1 and 1/4 Art. premium wheat flour
- 2 tsp Sahara
- 1/8 tsp salt
- 110 gr. diced cold butter
- 1 large egg, slightly beaten
- Flour for rolling dough
Filling
- 425 gr. pumpkin puree (about 2 tbsp.)
- 3/4 Art. brown sugar
- 3 eggs, slightly beaten
- 1 and 1/4 Art. drinking cream 10%
- 1.5 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
Recipes with similar ingredients: premium flour, dough shortbread, pumpkin puree, eggs, cream, brown sugar, ginger ground, allspice, nutmeg, cinnamon
Recipe preparation:
- Knead the dough by hand. In a medium bowl, mix the flour, sugar and salt. Use your fingers to mix the butter with dry ingredients until the mixture looks like yellow corn flour with small pieces. If a mixture of flour and butter too hot, freeze it for 10 minutes before continue cooking. Add the egg and mix the dough in a bowl fork or manually. If the dough is too dry, add to the mixture 1 Art. l cold water.
- Alternatively, you can prepare the dough in the kitchen harvester. Combine the flour with a metal blade sugar and salt. Add the butter and stir until the dough will not look like yellow cornmeal mixed with pieces of butter. Add an egg and click on the button combine 1 – 2 times; don’t let the dough gather in a ball inside combine harvester. If the dough is very dry, add a tablespoon of cold water. Remove the bowl and blade from the appliance and knead the dough manually.
- Form a disk from the dough, wrap it with plastic wrap and refrigerate for at least 1 hour.
- On a lightly floured surface, roll out the dough with using a rolling pin in a circle with a diameter of 30 cm. medium thickness. Lay out dough into a cake mold with a diameter of 23 cm. and cut off the excess edges, leaving a few centimeters. Wrap the edge from overhanging dough. under yourself and form a thick corrugated edge. Freeze the base for pie for 30 minutes
- Place a few grates in the center and lower third of the oven and preheat to 200 ° C. Place a piece of parchment paper or foil into the base for the pie and fill with dried beans or special pie weighting agents. Bake on a sheet for baking on a central rack until the dough sets, about 20 minutes Pull the mold out of the oven and lift the sides parchment paper to clean the beans. Keep baking until those until the crust of the pie becomes slightly golden, about 10 more min Chill on a rack.
- Reduce the oven temperature to 170 ° C. Make the filling, in while the dough for the cake cools. In a large bowl, mix pumpkin, brown sugar, eggs, drinking cream, spices and salt. Place the base for the cake on a baking sheet and pour stuffing. Bake pumpkin pie on the bottom rack until the edges of the filling will not seize, and the center will still remain not baked, about 50 to 60 minutes. If the edges of the base burn, cover them with aluminum foil. Chill on a rack. Serve pumpkin pie at room temperature or slightly warmed. This homemade pie can be cooked with cottage cheese and pumpkin stuffing.
