Tender Pumpkin Pie
Baking and Desserts • European
Description
You can use cottage cheese instead of cheese. The crust made from butter and cookies can be replaced with regular shortcrust pastry.
Ingredients
- Pumpkin 25 oz
- Cookie 10 oz
- Butter 5 oz
- Chicken Egg 2 pieces
- Salt a pinch
- Cinnamon to taste
- Vanillin 1 tablespoon
- Sugar 10 oz
- 33% Cream 5 fl oz
- Semi-soft cream cheese 5 oz
- Meyer Lemon Juice to taste
Step-by-Step Guide
Step 1
Crush the cookies together with the butter into a smooth mixture. Press it into the bottom of a springform pan. Create small edges along the sides. Firmly press it down with your hands, smoothing the surface. Place the pan in the refrigerator for 15 minutes.
Step 2
Place a sheet of parchment paper over the dough and sprinkle with any grain. Bake for 10 minutes at 375°F.
Step 3
Peel the pumpkin and remove the seeds. Cut the flesh into cubes. Place it in a pot, add a little water, and simmer until soft and all the liquid has evaporated.
Step 4
Blend the flesh until smooth.
Step 5
Transfer the pumpkin puree to a deep bowl and whisk together with two eggs, sugar, cream, cheese, juice, spices, and salt.
Step 6
Pour the mixture into the baked pastry shell.
Step 7
Bake the pie for 50–55 minutes at 340°F. It is preferable to use a water bath.
Step 8
Allow the pie to cool and cut it into portions.
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