Step-by-step recipe for making pumpkin share with spicy sand основой. 
Photo of the dish: Кон ПулосTime: 4 hours. 30 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.
Ingredients for the recipe:
Korzh
- 1 and 1/4 Art. premium wheat flour, plus more for sprinkles
- 1 tbsp. l granulated sugar
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cardamom
- 1/8 tsp fresh grated nutmeg
- 1/8 tsp ground allspice
- 110 gr. cold unsalted butter, sliced into small pieces
- 1 tbsp. l cider vinegar
Filling
- 430 gr. pumpkin puree
- 2 large eggs
- 1.75 Art. (400 gr.) Fat cream
- 3/4 Art. granulated sugar
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp fresh grated nutmeg
- 1/4 tsp ground allspice
- 1/2 tsp salt
Whipped cream
- 1 tbsp. cold cream
- 1/4 Art. light brown sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1 tbsp. fat cream
Recipes with similar ingredients: premium flour, sugar, cinnamon, ground ginger, cardamom, nutmeg, allspice, butter, apple cider vinegar, pumpkin puree, eggs, cream, vanilla extract, brown sugar
Recipe preparation:
- Prepare the cake: in a food processor, mix the flour, granulated sugar, salt, cinnamon, ginger, cardamom, nutmeg and allspice. Add butter; stir until mixture will not be like wholemeal. Add vinegar and 1/4 tbsp. ice water; keep stirring until dough forms into the ball. Put the dough on a sheet of plastic film; form from dough disc and wrap with foil. Refrigerate until cooked, at least 1 hours or keep in the refrigerator overnight.
- On a lightly floured surface, roll the dough in a circle 30 cm in diameter. Place in a 23 cm round shape, press the dough to the bottom and sides of the form. Fill the excess dough into the mold and form fluted edge with fingers or fork. Freeze the cake until it hardens, about 1 hour.
- Place the pan in the center of the oven and preheat up to 180 ° C. Cover the cake with foil, then fill it with ceramic pie load or dried beans. Put on hot baking sheet and bake until slightly golden on the edge, about 20 minutes. Remove the load and foil and continue to bake until until the base is golden, about 10 minutes. Rearrange the form onto the wire rack and cool completely; Leave the pan in the oven.
- Meanwhile, prepare the filling: in a medium bowl mix pumpkin puree, eggs, heavy cream, granulated sugar, vanilla, cinnamon, ginger, cardamom, nutmeg, allspice and salt. Pour the filling into the chilled base and return to the hot pan in the oven. Bake until the filling around the edges hardens, but the center will still sway slightly, from 50 minutes to 1 hour. Transfer the unit to the grate and completely cool.
- Make whipped cream: with a mixer at medium speed whip cream, brown sugar, vanilla and cinnamon until steady peaks are formed, from 2 to 3 minutes. Serve Pumpkin pie with whipped cream.
