Pumpkin Pie with Cream
Baking and Desserts • Belgian
Description
I've made this more than once, and it always turns out great. The pie doesn't fall apart, and everything is very delicious.
Ingredients
- Pumpkin 30 oz
- Wheat Flour 15 oz
- Chocolate eggs 3 pieces
- Butter 10 oz
- Sugar 5 oz
- Salt to taste
- 10% cream 0 fl oz
Step-by-Step Guide
Step 1
I make the dough — I'm not really an expert at this, but it worked for me, so it will work for you too. I mix the flour with salt and then add softened butter, mixing until the mass is homogeneous, then I add the egg.
Step 2
I shape the finished dough into a ball, wrap it in plastic wrap, and put it in the refrigerator for 30 minutes.
Step 3
I turn the pumpkin into puree (how you achieve this doesn't matter; I used a grater for puree, but you can boil it and then blend it — just remember to drain any excess water). I mix the pumpkin puree with cream and sugar. I also added a bit of raisins and nuts (if after all this the puree is too runny, I recommend adding a bit of flour).
Step 4
I take out the dough. I place it in the mold and make the edges about 1.5–2 cm high (I previously placed parchment paper for baking — it's very convenient). After poking the bottom a bit with a fork, I send the dough to the oven for 10 minutes at 390°F.
Step 5
I pour the filling onto the crust and send it back to the oven for 40 minutes at 355°F. The finished pie should sit for about 15 minutes before releasing it from the mold.
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