Pumpkin Pie
1.
Butter written in small pieces (no need to soften)
2.
Sift the low flour into the butter
3.
It is crushed and loosened with hands, similar to the state of coarse cornmeal
4.
Pour in the caster sugar and powdered sugar and mix well, slowly pour in the milk, and mix by hand to form a smooth dough
5.
Wrap the dough in plastic wrap and chill in the refrigerator to relax for 45 minutes
6.
After the pumpkin is peeled and fleshed, it is boiled in water to soften
7.
Drain the water and press it into a mud with a large spoon
8.
Pour fine sugar and eggs into the pumpkin puree and stir evenly
9.
Pour whipped cream
10.
Stir evenly
11.
After the pie crust is chilled and relaxed, place it on a kneading mat and roll it out.
12.
Put it on the pie pan, shape it with your hands, and roll out the excess pie pan on the pie pan with a rolling pin.
13.
Poke some small holes in the bottom of the pie with a fork
14.
Pour the pie filling into the pie crust
15.
Put it in a preheated oven at 200 degrees for 10 minutes and then turn to 160 degrees for 30 minutes. It will cool down and then demould. I sprinkled some coconut paste on it.
Tips:
If you love pumpkins, you must try this pumpkin pie. The pie crust and soft pumpkin filling is very delicate and the taste is good. It is also suitable for children and the elderly. Pumpkin itself contains sugar. According to the sweetness of pumpkin, the sweetness of pie filling should be adjusted appropriately. If the pie pan is not with a non-stick coating, apply butter and lightly flour to prevent sticking. I think this pie is very suitable for making deep pie plates, which can hold more pie fillings and have a stronger flavor. The following recipe can make a pie with a circular deep tray with a diameter of 17cm. The pie plate is used for cooking. of
