Light Cream Pumpkin Pie
1.
2.
3.
Sift the flour, sugar, and salt into a basin, add the softened butter, and knead it into crispy grains.
4.
Beat an egg, add a small amount of egg liquid and knead it into a ball. It should be added according to the wetness and dryness of the dough. The rest will be added to the filling.
5.
Keep the dough in the refrigerator for an hour
6.
For fillings, chop ginger and pumpkin into small pieces. Prepare the rest of the materials.
7.
Put the pumpkin, light cream, ginger, and cinnamon in a small pot and cook for ten minutes.
8.
Boiled light butter squash with leftover eggs
9.
Make a paste with a food processor. Let stand for half an hour
10.
Roll out the loose dough that is larger than the dough rolled by the abrasive tool and cover it on the pie pan. Cut off the excess dough by lightly pressing the dough with your hand.
11.
Use a fork to insert some small holes in the bottom of the pie crust to prevent the pie crust from bulging when it is baked
12.
Pour the rested stuffing into the pie crust.
13.
Gently shake the pumpkin paste filled with fillings and smooth the surface.
14.
Put it in the oven at 180 degrees for 40 minutes. Bake at 220 degrees for another 25 minutes until the filling is set.
15.
For the mold I used the Yangchen 8-inch Chrysanthemum Pie Plate. After baking, use Tianxi Rose Paper to gently sassafras, and it will be very clean.
