Sweet Pumpkin Pie, Warm Food for Golden Autumn

Sweet Pumpkin Pie, Warm Food for Golden Autumn

1. Pie crust preparation: After the butter is softened, add the egg yolk and stir the egg into a creamy shape with a manual whisk.

2. Add the sifted low-gluten flour and gently knead it into a soft dough. Put the pie crust in the refrigerator to relax for at least 1 hour.

3. Take out the loose dough and return to temperature, and roll it into 2-3 mm thick slices.

4. Spread the pie crust on the pie pan, arrange and press it with your fingers, and finally use a rolling pin to crush it on the pie pan to cut off the extra crust.

5. Use a fork to make holes in the pie.

6. Spread greased paper on the pie, and then press the heavy stone.

7. Put it in the middle of the preheated steaming oven, heat up and down at 200℃, and bake for 25 minutes.

8. Filling: Wash the pumpkin, peel and remove the seeds, cut into thin slices and set aside.

9. Fill the steamer water tank with water.

10. Put the pumpkin in the middle of the steaming oven, select the steaming function at 100°C, and steam for 15 minutes.

11. Pour the steamed pumpkin and other ingredients in the filling part into the food processor and mix well.

12. After the pie crust is out of the oven, filter the pumpkin pie filling with a mesh sieve and pour it into the pie pan.

13. Put it in the lower deck of the preheated steam oven.

14. Select the upper and lower fire function at 180°C and bake for 20 minutes.

15. After baking, take it out and let it cool and release it from the mold.

Tips:

1. The longer the relaxation time, the crispier the baked pie crust.
2. The above formula can make two 6-inch pumpkin pie.