Pumpkin Pie

Name: Pumpkin Pie
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 130g Low-gluten flour; 30g Powdered sugar; 50g butter; 2 pcs yolk; 250g Peeled pumpkin; 25g White sugar; 85g Whole egg liquid; 100g Light cream; a little Coconut; A few black olive

by Soybean family

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I bought a box of whipped cream and came back to make egg tarts a few days ago. After the tarts are done, there is still some whipped cream. If the family likes to eat cream cakes, the remaining whipped cream will be wiped out soon. The problem is that no one at home likes to eat them. I used to make some cream cakes and brought them to my work unit to serve to my colleagues. Recently, I have nowhere to bring them at home when I am not working, so every time I finish making egg tarts, a lot of light cream is wasted. This time I used the leftover whipped cream to make a bread and a cream cake roll, there are still some left. I just saw the pumpkin pie shared in the circle of friends, and the relevant materials are available at home, so I tried to make a pumpkin pie and baked it. I feel pretty good afterwards. After bringing the school to the children, he reported that his classmates also liked it.
Reference serving size: 6 inches 2 oven temperature: 165 degrees baking time: 35 minutes"

Pumpkin Pie

1. The butter is softened at room temperature and whipped until white

2. Add powdered sugar and continue to beat until the butter is fluffy

3. Add egg yolk and mix well

4. Sift in low-gluten flour

5. Stir it with a spatula until there is no dry powder, and put it in the refrigerator for about 1 hour

6. Pumpkin cut into small pieces

7. Put pumpkin, white sugar, whipped cream, egg liquid, etc. into the cup of the wall breaker

8. Turn on the wall breaker, select the "fruits and vegetables" function, and press the start button

9. The pumpkin puree is made in about 2 minutes

10. Mashed pumpkin filling

11. Take out the refrigerated pie crust from the refrigerator, divide it into 2 equal parts, take one part and roll it into an 8-inch noodle crust (there is a scale on the silicone pad)

12. Put the pie crust in the pie pan, remove the excess part from the edge, and poke some small holes with a fork

13. Pour the pumpkin puree filling on the pie crust (8 points full)

14. Pick up the pie pan and vibrate a few times, and place black olives at will

15. Bake the middle layer in the preheated oven for 35 minutes, then sprinkle with a little coconut paste

Tips:
1. The temperature and time of the oven are adjusted according to the situation of the oven
2. In the process of making pie crust, you don’t need to knead it smoothly, just mix it evenly.
3. In the process of rolling the pie crust, if you want the surface to be smoother, you can put a layer of plastic wrap or a plastic bag on the bottom and top of the crust, and roll it out through the plastic wrap or the plastic bag.
4. Equipment used: Midea WBL1021W broken wall cooking machine