Almond Pumpkin Pie

Name: Almond Pumpkin Pie
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 100g milk; 120g pumpkin; 40g Chicken fat; 10g Whole egg liquid; 1 yolk; 40g White sugar; 10g corn starch; 30g almond

by Leaf's Little Chef

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Today’s almond pumpkin pie is made completely according to my own ideas. The finished product is exceptionally successful. The baby scored 100 points. Even the husband who usually doesn’t like pastries also highly praised and gave me a big encouragement. Haha...
Our family doesn’t like the taste of butter, and my husband also refuses whipped cream. Today’s almond pumpkin pie uses chicken butter instead of butter. There is no whipped cream in the filling, and a layer of almond particles is sprinkled on the surface. The mouth is sweet, far away from additives, delicious and healthy! "

Ingredients

Almond Pumpkin Pie

1. Prepare the raw materials

2. Add 100 grams of low-gluten flour, add chicken fat, 15 grams of white sugar, and knead into granules

3. Add the whole egg liquid and knead it into a dough

4. Wrap the dough with plastic wrap and put it in the refrigerator for two hours

5. Almonds cut into granules

6. Cut the pumpkin into small pieces, add an appropriate amount of water, and put it in the microwave on high heat for 6 minutes

7. Take the pumpkin out of the microwave, drain the water, pour it into the blender, add the egg yolk, and mix into a paste

8. Add 25 grams of white sugar, 100 grams of milk, 20 grams of low-gluten flour, and 10 grams of cornstarch to the pumpkin paste, mix well, and then sift it into a fine paste

9. Take the dough out of the refrigerator and roll it out into thin slices

10. Put it in the pie pan, remove the extra part on the side, and then use a fork to evenly insert the small holes in the pie crust

11. Pour the filling

12. Put it in the middle layer of the preheated oven, heat up to 200 degrees, lower to 220 degrees, and bake for ten minutes

13. Sprinkle with almond particles, then heat up to 180 degrees, lower to 200 degrees, and bake for 30 minutes

14. Out of the oven

Tips:
One: If there is no chicken fat, you can replace the chicken fat in the recipe with butter, but chicken fat is slightly wetter than butter. If you use butter, change the amount of butter to 50 grams;

2: The filling is relatively thick and difficult to filter when it is sieved. Stir the top of the sieve with chopsticks and scrape the bottom to filter it all;

3: Try to rub off the epidermis before cutting the almonds into pellets;

4: Pay attention to the color of the almonds when roasting, don't bake them, if the color is heavy, adjust the heat appropriately.