Cinnamon Pumpkin Pie
1.
Peel and remove the seeds and steam the pumpkin on high heat for 15 minutes.
2.
Put all the filling ingredients into the wall breaker and beat for 1 minute.
3.
Pour out the filling and put it in the refrigerator for half an hour. Use the gaps in the refrigerated filling to make the pie crust.
4.
Knead the ingredients for making the pie crust (100 grams of low-gluten flour, 40 grams of butter, 10 grams of caster sugar, and 33 grams of egg liquid).
5.
Put the lid on and let it rest for 15 minutes.
6.
Spread a piece of plastic wrap on top of the dough, and then press the dough with the center of the pie pan until it is flat.
7.
Then use a rolling pin to roll the dough into a 3 mm thick round piece, as round as possible.
8.
Tear off the silicone cushion, then buckle the pie pan upside down on the dough and turn it over.
9.
Cut the edges neatly with a round knife.
10.
Use a fork to make small holes in the pie crust to prevent swelling during baking.
11.
Filter the filling onto the pie crust, put it in the middle of the oven, bake on the upper and lower heat at 200 degrees for 15 minutes, then turn the upper and lower heat to 175 degrees and bake for 25 minutes until the filling is set.
12.
Unmold after baking, cut into pieces and enjoy, it’s more delicious to eat while it’s hot!
Tips:
1. Pay attention to the reasonable planning time: first steam the pumpkin, then make the filling and refrigerate, then make the pie crust, and finally bake, all in one go.
2. There is really no powdered ginger or powdered cinnamon, which can be ignored, but only ordinary pumpkin pie is made.
