Name: Thanksgiving Pumpkin Pie
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 40g butter; 10g Caster sugar; 33g water; 150g pumpkin; 6g Low-gluten flour 6 grams; 1/4 teaspoon Cinnamon powder; 1/4 teaspoon salt; 50g 50 grams of brown sugar; 40g egg; 150ml 150ml milk; 15g honey

Thanksgiving Pumpkin Pie

by Junzhi

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

"Who is the person you want to thank most for Thanksgiving?" This question is like a test essay. Looking at the test paper spread out in front of you, I can't figure out how to write it. Because there are too many people to thank. My relatives, mom and dad, grandparents, uncles. In my growth, I have given me so much love. My friends, classmates, colleagues. I have given me too much encouragement and help in all aspects of life and work. Of course, not to mention my bloggers. Those friends who have never met and supported me so much just because of a blog, this trust alone makes me work hard enough. I have always felt that Thanksgiving is the most humane holiday. In life, many things are not easy to say. Not to mention, I feel uncomfortable in my heart, and I am afraid to appear hypocritical. Fortunately, there is the opportunity of Thanksgiving. Those who should be grateful can say thank you very solemnly and solemnly-to all those who love and love me.

Thanksgiving Pumpkin Pie

1. After the butter is softened, pour in low-gluten flour and fine sugar, and knead the butter and flour with your hands until they are evenly kneaded; the mixed flour should look like coarse corn flour; add water to the flour to form a dough Then, let it rest on the chopping board for 15 minutes; roll the loose dough into thin slices

2. Cover the rolled dough sheet on the pie pan; lightly press the dough sheet with your hand to make it fit tightly on the pie pan; roll over the pie pan with a rolling pin to cut off the excess dough sheet; remove the excess dough sheet and do Set aside good pie crust for use

3. Use a fork to insert some small holes in the bottom of the pie crust to prevent the pie crust from bulging when it is roasted; peel the pumpkin and remove the flesh, cut into small pieces, and steam for 20 minutes. (Or spray a little water, cover with plastic wrap and heat in the microwave for 5 minutes); Put all the ingredients for making pie fillings, including pumpkin, into the food processor, and beat them evenly to become a paste; the beaten fillings Let stand for half an hour; pour the rested stuffing into the pre-prepared pie crust; put it in the oven, bake at 200 degrees for 15 minutes, then lower the temperature to 175 degrees, and bake for 20-25 minutes until the pie The filling can be taken out after solidification

Tips:
1. When making pie fillings, using a food processor to mix the fillings is the most convenient and quick way. If you don't have a food processor, you can press the spoon to puree the steamed pumpkin, pour in other ingredients, and beat with a whisk until it is even and smooth. It can also be made into pie filling;
2. After the pumpkin filling is prepared, it is best to let it stand for 30 minutes, which will help the pumpkin fully integrate with other materials in the filling and make the filling taste smoother.