Sweet Pumpkin Cream Cheese Pie

Sweet Pumpkin Cream Cheese Pie

1. All ingredients.

2. Sift the low-gluten flour and baking powder, pour them into a mixing bowl, and add the cold butter into cubes.

3. Use a spatula to cut and mix while cutting the butter into small pieces while mixing with flour.

4. You can rub it gently with your hands to loosen the flour.

5. Add salt in cold water, mix well, pour the flour into the cold water.

6. Scraper to mix evenly and form a dough.

7. Wrap in plastic wrap and refrigerate for one hour.

8. Cut the pumpkin into small pieces and steam it in a steamer.

9. Dice the cheese into small cubes and stir well with the steamed pumpkin while it is hot.

10. After mixing well, add sugar and stir again.

11. Add whipped cream and mix well.

12. Add an egg yolk and mix well.

13. Add cornstarch and stir well.

14. Set aside the pumpkin filling.

15. Take out the dough and roll it out in three folds.

16. Re-enter the refrigerator and repeat 3-4 times.

17. Roll out the folded dough again with plastic wrap on the bottom.

18. Roll it into a blockbuster.

19. Roll up into long strips and cut into small pieces.

20. Each one is rolled into a round skin that is larger than the tower mold.

21. Put the round skin into the mold and press tightly.

22. The excess dough peeled off when it was rolled with a rolling pin.

23. On the other face, carved a smiling face.

24. Scoop the pumpkin filling into the mold and cover the smiley face on it.

25. Use a fork to press off the edge.

26. Put them into the baking tray in turn, brush the egg mixture evenly, preheat the oven at 190 degrees and bake for 25-30 minutes.

27. Sweet pumpkin cream cheese pie has the crunchy taste of pie, and it is filled with sweet pumpkin full of dietary fiber. The taste and nutrition are first-class!