Creamy Pumpkin Pie

Name: Creamy Pumpkin Pie
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 8g Egg yolk; 125g Pumpkin puree; 1 piece egg; 25g Coconut; 15g coconut powder

by Mei is still

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Creamy pumpkin pie with cheese, pumpkin and cheese are paired together, the color is beautiful, the aroma passes by, and one bite is the mellowness of thick cheese, then the sweetness of pumpkin, and the silky velvety feel on the tip of your tongue It is so smooth, warm and sweet, it stays fragrant and lingers between the lips and teeth, and it will not disperse for a long time, which is endless.

Ingredients

Creamy Pumpkin Pie

1. Prepare the ingredients, sift the low-gluten flour, add the butter after softening, add fine sugar and knead it by hand to form a uniform granular shape

2. Add the beaten egg yolks in portions and mix well

3. Knead into a smooth dough, wrap it in plastic wrap, and keep it in the refrigerator for more than 1 hour

4. Use a rolling pin to roll into a 3 mm thick even pie crust. Place the pie crust on the pie pan and press it tightly in the middle to make the pie crust close to the wall of the pan, and cut off the excess pie crust.

5. Use a fork to evenly fork out the air holes on the surface, preheat the oven, 200 degrees, middle level, upper and lower fire, 10 minutes, after baking, take it out and let cool

6. Put the cooked pumpkin puree, coconut milk powder, water, whipped cream, cream cheese (if you don’t need it), coconut, sugar, and egg into the blender to form a thick liquid and let it stand for 20 minutes

7. Pour the beaten pumpkin stuffing into the cooled pie crust to flatten the surface

8. Adjust the temperature to 170 degrees, continue baking until the pie filling is set, it takes about 25-30 minutes