pumpkin pie

Overview

The pumpkin pie made with this recipe from Yuchi Taohong tastes really good. It falls apart right after it comes out of the oven. The pumpkin is blended into the light cream, and the taste is smooth and sweet. For someone who is a pumpkin lover, it is a snack that you can’t put down

Tags

• baking
• paita
• butter
• egg
• egg yolk
• pie base ingredients: low-gluten flour
• pie filling ingredients: whipping cream
• pumpkin
• white sugar

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Soften the butter at room temperature, cut into small pieces, add powdered sugar and flour, and knead into coarse crumbs with your hands

   

3. 3 Add egg yolk and knead into dough

   

4. 4 Seal with plastic wrap and refrigerate for half an hour

   

5. 5 Add egg yolks and knead into dough, seal with plastic wrap and refrigerate for half an hour

   

6. 6 Press into pumpkin puree, then add sugar and mix well

   

7. 7 When cool, add eggs and mix well

   

8. 8 Then add light cream and mix well to form pumpkin filling

   

9. 9 Take the dough out of the refrigerator, cover the top and bottom with plastic wrap, then roll it into thin slices with a rolling pin, place it in a pizza pan and press it tightly, remove the excess edges, and use a fork to poke a small hole in the bottom to prevent the pie crust from expanding due to heat

   

10. 10 Pour the pumpkin pie into the pie crust until it is 9 minutes full

    

11. 11 Place in the preheated oven at 180 degrees, bake for 12 minutes, then turn to 160 degrees and bake for 35 minutes (made using Changdi electric oven CKTF-32GS)

    

12. 12 Take it out of the oven and sprinkle with a little coconut