1. The butter is softened at room temperature, add fine sugar and low-gluten flour, and knead it into coarse corn flour as shown in the picture.
2. Add milk and put it in a dough bag and put it in the refrigerator for 20 minutes. Just form a dough, don't knead it too much.
3. Pumpkin peeled, seeded, cut into small pieces, steamed, let cool to warm, and mix with sugar, light cream, eggs, and low-gluten flour in a cooking machine. If you don't have a food processor, you can sift the steamed pumpkin into a fine pumpkin puree, add sugar, light cream, eggs, and low-gluten flour and mix well.
4. It is much more convenient to use a food processor, and the pie filling is very delicate in ten seconds. Set aside and let it rest.
5. Take the pie crust out of the refrigerator and roll it into a dough sheet with a thickness of 0.3 cm.
6. Move the dough sheet to the pie pan, and after the bottom is attached by hand, the sides should also be close to the pie pan. Use a rolling pin to roll the pie pan to remove the excess dough.
7. Reshape it a little bit to make the pie fit the entire pie pan. Pierce small holes with the bottom of the fork.
8. Preheat the oven 180 degrees. Pour the pie filling and tap a few times to knock out the bubbles. Use a toothpick to pierce the bubbles on the surface. 10 minutes under 180 degrees, 30 minutes at 150 degrees. The stuffing in the middle will bulge like an egg tart, it doesn't matter if there is a slight crack, it will be invisible after it is out of the oven. With more skin and stuffing, I made a few small ones.
9. After cooling slightly, sieve moisture-proof powdered sugar on the surface for decoration.
Tips:1. Paste the dough into a ball, don't knead it too much.
2. When rolling the pie, you can sprinkle a thin powder to prevent sticking.
3. If the pie pan is not made of non-stick material, it must be buttered beforehand.
4. Pumpkin itself is very sweet, so the recipe is to reduce sugar, but also to eat healthier, sweeteners can add appropriate amount of sugar.
5. Don't throw away the extra pie crust. You can refer to my recipe and use the extra pie crust to make coarse sugar cookies.
