Sweet Coconut Pumpkin Pie
Overview
Pumpkin is simply the darling sent by God. It is sweet, filling, low in fat and has the function of lowering blood sugar. It’s good news for diabetics. For those who want to lose fat but like sweet things, pumpkin is the best choice~~ Combining the recipes of Junzhi and Jiuselu, high-frequency dessert pumpkin pie is now available!
Tags
Ingredients
Steps
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Wash and slice the pumpkin into thin slices and steam until cooked
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Drain the water from the pumpkin, add one egg, 25g white sugar, 20g concentrated coconut powder, milk and whipping cream (add 100ml milk if there is no whipping cream), put it into a food processor or juicer, and beat until evenly mixed, about 1 and a half minutes. Set aside for later use
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Sift low-gluten flour into softened butter, add 15g sugar and 2g salt, and knead it into uniform particles as shown in the picture
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Add water and knead into a dough, wrap it in plastic wrap and refrigerate for half an hour to one hour
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Take out the refrigerated dough, roll it out to a thickness of about 1cm, place it in a pie plate, use a rolling pin to roll off the excess, let it rest for ten minutes, then add the pumpkin pie liquid just now. In the meantime, preheat the oven to 200°
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Bake in the oven at 200° for 10 minutes, then turn to 175° and bake for about 35 minutes. When the pie liquid is completely solidified, take it out of the oven and sprinkle with grated coconut for decoration
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When I cut it, I could feel the crispness of the pie crust and the softness and bright golden color of the filling. I suddenly had the idea to use the extra pie crust to make some patterns~
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The crispy pie crust is like a biscuit and the pie filling is as chewy as an egg tart. The rich milk aroma is combined with the sweetness of pumpkin, plus the fragrance of shredded coconut. It’s a delicious pumpkin pie. Please eat it slowly
