8-inch pumpkin pie

Overview

Sweet pumpkin pie. Refer to Junzhi’s recipe. The amount of sugar has been changed so that it is not too sweet and is more suitable for our family's taste. This time I used the method of baking the pie crust and filling twice, and found that this method is better than baking it once. If you bake it once, the middle part of the pie crust may not be fully baked, so that the surface of the filling will be dented. You can avoid this problem by baking the pie crust first and then the filling.

Tags

• dessert
• afternoon tea
• students
• butter
• cake flour
• egg
• pumpkin
• sugar
• cinnamon powder
• milk
• salt
• water

Ingredients

Steps

1. 1 Raw material collection

   

2. 2 Weigh 163 grams of flour. Why is it 163? Because the original recipe is a 6-inch one, if I make an 8-inch one, all the ingredients will be multiplied by 1.63 in proportion

   

3. 3 Add 5 grams of sugar. I used homemade vanilla sugar. It's as simple as throwing two vanilla pods into a sugar bowl. There will be a very sweet scent of vanilla.

   

4. 4 Add 70 grams of slightly softened butter.

   

5. 5 Rub by hand

   

6. 6 Rub until it resembles coarse corn kernels. Actually, I've never seen what coarse corn kernels look like, but I guess it's similar to this.

   

7. 7 Add 54 grams of water

   

8. 8 Knead into a smooth dough.

   

9. 9 Wrap in plastic wrap and rest in the refrigerator for at least 15 minutes.

   

10. 10 Put the pumpkin into the pot and steam it for about 10 minutes, until it becomes soft. In fact, I used a bit more pumpkin today, much more than 260 grams. Facts have proved that you can’t have too many, otherwise it won’t look good. 260 grams is very suitable. You don't need to cover it with plastic wrap, just drain it if there is some water after steaming.

    

11. 11 Use a spoon to press into puree

    

12. 12 Two eggs, a little salt, 20 grams of sugar, a little cinnamon, and 10 grams of cake flour are mixed

    

13. 13 Add more milk

    

14. 14 Pour in the pumpkin puree. If you like it extra smooth, you can put the pumpkin puree into a food processor and beat it. I'm lazy, and I think it's nice to have a little fiber, so I didn't do it. . In addition, this step requires waiting for the pumpkin puree to cool down, otherwise the milk will curdle and affect the taste. The filling is ready, let it sit for more than 30 minutes. Use this time to make the pie crust.

    

15. 15 Take out the pie dough and roll it into thin slices, put it into a pie plate, shape it, and prick small holes with a fork to prevent the dough from rising due to heat. It is best to let it rest for another 15 to 20 minutes to prevent the pie crust from shrinking.

    

16. 16 Preheat the oven to 200 degrees, middle rack, for 10 minutes. In the picture there are two extra mini tarts made with extra dough. After baking, take out and let cool.

    

17. 17 Pour in the pumpkin filling, preheat the oven to 175 degrees, set the middle layer, and bake for 45 minutes until the filling sets.

    

18. 18 I didn't do very well today and made two mistakes. One is too much pumpkin. Second, when the pumpkin puree is blanched, it is mixed with the milk paste, and the milk and eggs are a bit solid. This does not represent my highest level!