Pumpkin Pie
by Huang Shiren 61
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Put low-gluten flour, butter and sugar in a container and knead it into coarse corn flour.
2. Add 2 egg yolks.
3. Knead the dough into the refrigerator for 30 minutes.
4. The pumpkin is steamed in a pot.
5. Take 250 grams of pumpkin puree while it's hot, add sugar and cornstarch and mix well.
6. Add two eggs and stir well.
7. Pour in whipped cream.
8. Stir the pumpkin filling and it's ready.
9. Take out the dough from the refrigerator, put it on a plastic wrap, and roll it out into thin slices of about 0.5 cm.
10. Tear off the plastic wrap, put the rolled dough into the pie pan, compact it all around, remove the excess, and use a fork to make small holes in the pie to prevent it from bulging during baking.
11. Pour the pumpkin filling into the pie crust.
12. Preheat the oven to 180 degrees, put in the raw embryos and bake for 15 minutes, turn to 150 degrees and bake for another 30 minutes.
13. The baked pie is placed on the grill to cool down.
14. Cut into small pieces when eating, it is fragrant and waxy, very delicious.
15. Finished picture.
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