1. Mix low-powder powdered sugar through a sieve, add the softened butter, and knead it into sand
2. Add 2 egg yolks, knead into a ball, wrap in plastic wrap and refrigerate for 30 minutes
3. The pumpkin is diced and steamed and mashed into puree. Add 20 grams of sugar, 10 grams of condensed milk, 100 grams of whipped cream, 2 eggs, and mix well. (I use a food processor, put the pumpkin, sugar, condensed milk, whipped cream, Put the eggs into the cooking machine at the same time and stir evenly, I think the cooking opportunity is more delicate)
4. 1. Preheat the oven to 180°C 2. Take out the refrigerated dough, roll it into a sheet with a thickness of 0.5 cm, put it into an 8-inch chrysanthemum mold, press the edges and bottom firmly with your hands, and then use a rolling pin to roll on the mold. Remove excess corners. (It doesn’t matter if you don’t have a chrysanthemum mold, the first time I made it was a pizza pan, the same operation)
5. Use a fork to make a small hole at the bottom of the crust to prevent the crust from swelling when heated
6. Pour the pumpkin filling into the pie crust, and it’s about 9 minutes full. Put it in the middle of the oven and bake at 180°C for 10 minutes, and at 150°C for 30 minutes.
7. Finished picture
8. Finished picture
Tips:1. In the recipe, I added a little condensed milk to the pumpkin filling. If there is no condensed milk, you can skip it. You can increase the amount of sugar to 30 grams. The sweetness of the pumpkin itself is different. You can taste the pumpkin after it is steamed. The amount of sugar Can be increased or decreased according to the sweetness of pumpkin
2. Regarding the problem that the pie crust is too dry and cracked, you can add two egg yolks to the recipe and change to a whole egg and one egg yolk. The finished pie crust is not so crispy and slightly firmer than the whole egg version. Crisp
3. The formula is 8 inches
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