Almond Pumpkin Pie
Overview
Today's almond pumpkin pie was made completely according to my own ideas, and the finished product was extremely successful. My baby gave it a 100-point score. Even my husband, who usually doesn't like pastries, also highly praised it. It greatly encouraged me, a cooking woman, haha... Our family doesn't like the taste of butter, and my husband refuses light cream. Today's almond pumpkin pie uses chicken fat instead of butter in the pie crust. There is no light cream in the pie filling, and a layer of almond particles is sprinkled on the surface. It has layers of fragrance and sweet taste, and is free from additives. It is delicious and healthy!
Tags
Ingredients
Steps
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Prepare raw materials
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Use 100 grams of low-gluten flour, add chicken fat and 15 grams of white sugar, and knead into granules
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Add whole egg liquid and knead into dough
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Wrap the dough in plastic wrap and refrigerate for two hours
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Cut the almonds into granules
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Cut the pumpkin into small pieces, add appropriate amount of water, and put it in the microwave on high heat for 6 minutes
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Take the pumpkin out of the microwave, drain the water, pour it into a blender, add the egg yolk, and blend into a paste
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Add 25 grams of white sugar, 100 grams of milk, 20 grams of low-gluten flour, and 10 grams of corn starch to the pumpkin paste, stir evenly, and then sift into a fine paste
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Take the dough out of the refrigerator and roll it into thin sheets
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Put it into a pie plate, trim off the excess on the edges, and then use a fork to poke holes evenly in the pie crust
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Pour in the filling
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Place in the middle rack of the preheated oven, bake at 200 degrees for upper heat and 220 degrees for lower heat for ten minutes
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Sprinkle with almond particles, then raise the heat to 180 degrees, lower the heat to 200 degrees, and bake for 30 minutes
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It’s out
