Pumpkin pie — tender tender

Now is the time to treat yourself to a sweet and mellow pumpkin! We offer you a mouth-watering pumpkin pie recipe — natural and most helpful.





  • 200 g. flour
  • 100 g cold butter
  • 1/4 tsp salt
  • 1 egg yolk
  • 2 tbsp cold water

  • 300-400 grams of pumpkin
  • 100 ml milk or cream
  • 1 egg
  • 3 tbsp sugar (preferably brown) I was white and the taste didn't suffer from it
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

Pumpkin puree.

Pumpkin boil on a slow fire with water or milk. Fluid should not be much. Drain excess liquid, crank up the blender, measure out 1 Cup puree for the cake leftovers to use for other purposes (you can make pumpkin soup — very tasty)


While cooked pumpkin, cold butter quickly, grate on a coarse grater into a bowl, grind with the flour and salt. Stir the yolk into 2 tbsp of cold water and add in pieces to the dough until it will gather into a ball. Wrap in cling film and put it in half an hour in the fridge. Preheat the oven to 200 C. roll out the Dough and place in a small round shape (20-23 cm), rising to the edge. See, that there were no holes or cracks on the edges, and the filling will leak out.


In the tank with a mixer on medium speed, beat the pumpkin puree with milk, egg (add more protein remaining from the dough), sugar, cinnamon, ginger, nutmeg and salt. Ginger, I took a fresh, just rubbed on a fine grater, as well as nutmeg. Cinnamon sticks ground in a coffee grinder (severely cracked, but the smoke did not go).

Generally better spices to use fresh and not ground stacked. Pour into the prepared baking pan (the filling will be runny). Bake for 30-40 minutes, or until a knife inserted in the middle of the cake will not come out clean.


Cook with love!


Source: koko.by/desserts/12146.html


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