pumpkin pie

Overview

This time I used someone else's recipe to make the pie, but when I baked it, it was quite successful. I love pumpkin, and the pie filling was really good, very creamy, with the right sweetness, and delicious. But I don’t like butter very much, but it would still be delicious if made into puff pastry.

Tags

• baking
• butter
• cake flour
• egg
• pumpkin
• white sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 Butter softened at room temperature

   

2. 2 Combine flour and sugar and knead into fine particles by hand,

   

3. 3 Pour in water and knead into a dough, let it rest for 20 minutes

   

4. 4 Roll the loosened dough into 0.5 cm thick cake

   

5. 5 Put it into the pie plate and press the bottom edge firmly with your hands

   

6. 6 Use a rolling pin to roll it from the top

   

7. 7 The extra edges can be easily removed

   

8. 8 Use a fork to make small holes to prevent them from puffing up during baking. After cooking, let them rest for 15 minutes to prevent them from shrinking during baking

   

9. 9 Start preparing the pumpkin filling, cut the pumpkin into pieces and steam it in a pot

   

10. 10 Put all the fillings into a food processor and blend

    

11. 11 Stir into a very fine paste and let it sit for 10 minutes

    

12. 12 After everything is ready, pour the pumpkin paste into the pie crust. I poured it about eight percent full.

    

13. 13 Place on the second level from the bottom of the preheated oven.

    

14. 14 Bake at 200 degrees for 15 minutes, then bake at 180 degrees for another 15 minutes.

    

15. 15 Take it out of the oven after all the pumpkin filling has solidified

    

16. 16 Come on

    

17. 17 I cut a piece and tasted it, it was delicious.