Creamy Pumpkin Pie

Name: Creamy Pumpkin Pie
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 180g Low-gluten flour; 35g Powdered sugar; 50g butter; 40g milk; 260g Cooked pumpkin puree; 2 pcs egg; 130g Light cream

by Happy and happy

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

When telling stories to Duoduo children, when the protagonists are eating pumpkin pie, ask a lot: Mom. Can you make pumpkin pie? That, you must know it! The mothers nowadays are very powerful, and they have to be able to get out of the hall and the kitchen. If they can cook Chinese food, they have to cook Western food too! If you want to buy this pumpkin pie outside, it's quite expensive, but it's not difficult at all.

This pumpkin pie is a kind of homemade dessert from abroad. It is not difficult to make, and the tools used are not complicated. It is easy to make a pie plate. The filling of this dessert is mainly pumpkin puree, and I make it at home. Compared with the outside selling, the amount of sugar and oil is reduced a lot.

The edible value of pumpkin is very high. Pumpkin is rich in carotenoids, which can be converted into vitamin A in the body to promote bone development and maintain normal vision; pumpkin polysaccharides can enhance human immune function; pumpkin pectin can also regulate food absorption and protect gastrointestinal mucosa, etc. Wait.

Pumpkin has so many benefits and the price is not high. Now it is 2 yuan a catty on the market, and the pumpkins in winter are especially sweet and delicious, so this season is the most suitable for making pumpkin pie. Let’s share the specific method of this delicious pumpkin pie today. I used the Yangchen eight-inch live bottom chrysanthemum pie plate to make a sweet eight-inch pumpkin pie, which is very enjoyable for the whole family.

Ingredients

Creamy Pumpkin Pie

1. Pie crust raw materials: 180g low-gluten flour, 50g butter, 35g powdered sugar, 40g milk;
Sift the low-gluten flour into a small bowl, and put the powdered sugar and softened butter in the small bowl; knead it with your hands to fully blend the flour, powdered sugar and butter;

2. Add milk

3. Knead it into a dough, this is the dough for the pie crust, wrap it in plastic wrap, and let it sit for 30 minutes;

4. Peel the pumpkin and cut into small pieces; steam it on the pot.

5. Pumpkin filling: 260g cooked pumpkin puree, 130g light cream, 2 eggs, 20g powdered sugar;
Take 260g of cooked pumpkin and put it in a small pot, puree it with a manual whisk, add whipped cream, eggs, and powdered sugar;

6. Stir it evenly, it's the filling for the pumpkin pie;

7. Use a rolling pin to roll the static pie crust into a pancake shape, put it in the pie pan, fit the pie pan; remove the excess dough; (I use the Yangchen 8-inch open bottom chrysanthemum pie pan, which is convenient for demoulding) ; The extra pie crust ingredients can be cooked and eaten with the pie;

8. Use a fork to press out the hole with other tools, so that the pie crust will not bulge up when baking; I use the naan pin for naan, which has a relatively regular pattern;

9. Preheat the oven at 200 degrees, and bake the middle layer for about 7 minutes. Take it out, the pie crust is still soft and will shrink a little. You can reshape the pie crust when it is not hot;

10. Pour the tuned pumpkin filling into the pie pan;

11. Put it in the middle of the oven, bake at 180 degrees for 10 minutes, turn at 160 degrees, and bake for about 20 minutes.

12. Huang Chengcheng’s pumpkin pie is ready to go, and the surface is slightly burnt, but I personally think it looks better. The pumpkin filling is delicious and not much powdered sugar is added, so it is mainly the sweetness of pumpkin.

13. Because the pie mold with a live bottom is used, it can be demolded easily, and there is no need to worry about destroying the shape of the pie.

14. Cut a corner with a spatula and you can enjoy the deliciousness. Is pumpkin pie so easy? If you have molds and ovens at home, prepare the ingredients and give yourself and your family a sweet pumpkin pie dessert!

Tips:
Regarding the baking time and temperature, the time and temperature I provide here are for reference only, because the time and temperature of each oven are different, so you may need to adjust it accordingly. If you don't like the focus on the pumpkin filling, you can cover it with tin foil in the next few minutes, so that it will not make the pumpkin pie filling surface stain.