Creamy Pumpkin Pie

Overview

When telling a story to Duoduo's children, the protagonists were eating pumpkin pie, and Duoduo asked: Mom. Can you make pumpkin pie? That, you must know it! Today’s mothers are very powerful. They have to be able to cook both Chinese and Western food in order to be able to leave the living room! This pumpkin pie is quite expensive if you want to buy it outside, but it is actually not difficult at all to make. This pumpkin pie is a home-cooked snack abroad. It is not difficult to make, and the tools used are not complicated. It is easy to make if you have a pie plate. The filling of this snack mainly uses pumpkin puree, and it is made at home. Compared with the ones sold outside, the amount of sugar and oil is much reduced. The edible value of pumpkin is very high. Pumpkin is rich in carotenoids, which can be converted into vitamin A in the body, promote bone development, and maintain normal vision; pumpkin polysaccharides can enhance human immune function; the pectin in pumpkin can also regulate food absorption, protect the gastrointestinal mucosa, etc. Pumpkin has so many benefits, and the price is not high. It is now only 2 yuan per pound on the market. Pumpkin in winter is particularly sweet and delicious, so it is the most suitable season to make pumpkin pie. Today I will share with you how to make this delicious pumpkin pie. I used Yangchen's eight-inch live-bottom chrysanthemum pie plate to make a sweet eight-inch pumpkin pie, which was very enjoyable for the whole family.

Tags

• baking
• butter
• cooked pumpkin puree
• egg
• low gluten flour
• whipping cream
• milk
• powdered sugar

Ingredients

Steps

1. 1 Ingredients for pie crust: 180g low-gluten flour, 50g butter, 35g powdered sugar, 40g milk; sift the low-gluten flour into a small basin, place the powdered sugar and softened butter in a small basin; knead with your hands to fully combine the flour, powdered sugar and butter;

   

2. 2 Add milk;

   

3. 3 Knead it into a dough. This is the dough for making pie crust. Wrap it in plastic wrap and let it rest for 30 minutes;

   

4. 4 Peel the pumpkin and cut into small pieces; steam until cooked.

   

5. 5 Pumpkin filling: 260g cooked pumpkin puree, 130g light cream, 2 eggs, 20g icing sugar; take 260g cooked pumpkin in a small basin, beat with a manual egg beater until pureed, add light cream, eggs, icing sugar;

   

6. 6 Stir evenly and it’s the pumpkin pie filling;

   

7. 7 Use a rolling pin to roll out the rested pie crust into a thin pancake shape, put it into the pie plate and fit it tightly; remove the excess dough; (I use Yangchen's 8-inch chrysanthemum pie plate with a loose bottom for easy demoulding); the extra pie crust ingredients can be baked and eaten together with the pie;

   

8. 8 Use a fork or other tool to press out holes, so that the pie crust will not bulge when baking; I use a naan needle for making naan, which has a more regular pattern;

   

9. 9 Preheat the oven to 200 degrees, set the middle layer, and bake for about 7 minutes. Take it out. The pie crust will still be soft and will shrink slightly. You can reshape the pie crust when it is not too hot;

   

10. 10 Pour the prepared pumpkin filling into the pie plate;

    

11. 11 Place in the middle rack of the oven at 180 degrees and bake for 10 minutes, then turn to 160 degrees and bake for about 20 minutes.

    

12. 12 The yellow pumpkin pie is ready to come out of the oven. The surface is slightly burnt, but I personally think it looks better this way. The pumpkin filling is delicious and not much powdered sugar is added, so the sweetness of the pumpkin is mainly present.

    

13. 13 Because it uses a pie mold with a removable base, it can be easily removed from the mold without worrying about damaging the shape of the pie.

    

14. 14 Use a spatula to cut off a corner and enjoy the deliciousness. Isn’t pumpkin pie so simple? If you have a mold and oven at home, prepare the ingredients and make a sweet pumpkin pie snack for yourself and your family!