Butternut Pumpkin Pie

Name: Butternut Pumpkin Pie
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g pumpkin; 60g Light cream; 1 piece yolk; 10g Low-gluten flour; 65g butter; 1g salt; 40g Powdered sugar; 10g Almond powder; 25g Egg liquid

by The greedy cat who loves life

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I made a few pumpkin lanterns for my children on Halloween, thinking that throwing them away would be too wasteful, so I ate several meals in a different way, boiled pumpkins, steamed pumpkins, and the child said that he was tired of eating and wanted to eat pumpkin desserts. , The deep-fried pumpkin pie is too hot, or just make a pumpkin pie~ Even if you can’t finish eating the pumpkin pie, you can keep it in the refrigerator for several days. It’s a good idea to make breakfast in the morning and afternoon tea in the afternoon, so I whip it up, and it’s ready in a while. When it’s roasted, the aroma fills the room. It’s so tempting~"

Ingredients

Butternut Pumpkin Pie

1. Prepare the ingredients, soften the butter in advance, add egg liquid and salt, and whipped powdered sugar into a delicate plume.

2. Add almond flour and flour, it is best to sift it in advance, it will be more delicate.

3. After turning into a dough, put it in a fresh-keeping bag, seal it and relax for 1 hour

4. Now start to make pie filling, pumpkin and whipped cream, egg yolk, and fine granulated sugar into the rice cooker wall breaking machine, start the DRY function, start at high speed for 30 seconds each time, and then open it to scrape off the pumpkin paste on the wall of the cup, repeat 3 times That's it.

5. Pour the beaten pumpkin paste into a bowl, add low-gluten flour and mix well.

6. Take out the refrigerated dough, roll it into a dough sheet with a height of about 0.2CM, and put it into the mold. The amount here can make 4 pieces of 8CM pie bottoms.

7. Use a rolling pin to roll off the excess skin, and use a fork to make a small hole at the bottom to prevent it from bulging during baking.

8. Carefully pour the pumpkin pie filling, it is about 8-9 minutes full, lightly shaken.

9. Use the remaining dough pieces to braid and place on top for decoration. After the oven is preheated at 170 degrees, put it in the middle of the oven and bake for 30 minutes.

10. The bottom is very crispy, the filling is very fragrant and soft, it melts in your mouth, it is really delicious! Come and try it too, welcome to leave a message and share your baking experience with gluttonous cats~