8-inch Pumpkin Pie

Name: 8-inch Pumpkin Pie
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 163g (pipe) Low powder; 20g (stuffing) granulated sugar; 260g pumpkin; 200ml milk; a little Cinnamon powder; 70g butter; 54g water; 2 pcs egg; a little salt

by feiyr

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Sweet pumpkin pie. Reference to the rule of the king. The amount of sugar has been changed so that it is not too sweet and is more suitable for the taste of our family. This time I used the method of baking the pie crust and the filling twice, and found that this is better than baking once. If you bake it once, the middle part of the pie crust may not be baked thoroughly, so that there will be a small recess on the surface of the filling. You can avoid this problem by baking the pie crust first and then the filling in two batches. "

Ingredients

8-inch Pumpkin Pie

1. Raw material collection

2. Weigh 163 grams of flour. Why is it 163? Because the original one is 6 inches, if I make 8 inches, all the raw materials are multiplied by 1.63 proportionally.

3. Add 5 grams of sugar. The homemade vanilla sugar I use. It's simple, just throw two vanilla pods into the sugar bowl. There will be a very sweet fragrance of vanilla.

4. Add 70 grams of slightly softened butter.

5. Hand rub

6. Rub until it resembles coarse corn kernels. Actually, I haven't seen what coarse corn kernels look like, but I guess it's almost the same.

7. Add 54 grams of water

8. Knead into a smooth dough.

9. Wrap it with plastic wrap and let it relax for more than 15 minutes in the refrigerator.

10. Put the pumpkin into the pot and steam for about 10 minutes, and steam until soft. Actually, I used a lot of pumpkins today, far more than 260 grams. Facts have proved that it cannot be too much, otherwise it looks ugly. 260 grams is very suitable. You don’t need to cover it with plastic wrap, it will be a little bit watery after steaming, just throw it away.

11. Mash with a spoon

12. Mix two eggs, a pinch of salt, 20 grams of sugar, a pinch of cinnamon powder, and 10 grams of low powder

13. Add milk

14. Pour the pumpkin puree in. If you like to be particularly smooth, you can put the pumpkin puree into the cooking machine and beat it. I'm lazy, besides, I think a bit of fiber feels good, so I didn't get it. . In addition, wait for the pumpkin puree to cool down in this step, otherwise the milk will condense and affect the taste. The filling is ready, let it stand for more than 30 minutes. Take advantage of this time to make pies.

15. Take out the pie crust and roll it into thin slices, put it in the pie pan, shape it, and pierce the small holes with a fork to prevent the sauce from being heated. It is best to relax for another 15 to 20 minutes to prevent the crust from shrinking.

16. Preheat the oven to 200 degrees, middle level, 10 minutes. In the picture, there are two more tarts made with more dough. After roasting, take out and let cool.

17. Pour in the pumpkin filling, preheat the oven to 175 degrees, middle layer, 45 minutes, bake until the filling is set.

18. I did not do very well today, and made two mistakes. One is too much pumpkin. Second, when the pumpkin puree is hot, it is mixed with the milk paste, and the milk and eggs are a little bit coagulated. This does not represent my highest level!

Tips:
The temperature of the oven is the original one. The temperature of my oven is too high, so the temperature of my two baking is 180 degrees and 155 degrees respectively.