Creamy Pumpkin Pie

Overview

Milky Pumpkin Pie is a snack that is very suitable for late autumn and early winter in the South. It is rich in nutrients, rich in milky flavor, sweet and delicious.

Tags

• baking
• children
• afternoon tea
• butter
• condensed milk
• egg
• low gluten flour
• pumpkin
• whipping cream
• white sugar
• powdered sugar

Ingredients

Steps

1. 1 Mix and sift low powdered sugar, add softened butter, and knead into sand

   

2. 2 Add 2 egg yolks, knead into a ball, wrap in plastic wrap and refrigerate for 30 minutes

   

3. 3 Dice the pumpkin, steam it, and mash it into a puree. Add 20 grams of sugar, 10 grams of condensed milk, 100 grams of whipping cream, and 2 eggs. Stir evenly and set aside (I use a food processor to put the pumpkin, sugar, condensed milk, whipping cream, and eggs into the food processor at the same time and stir evenly. I think it will be more delicate with a food processor)

   

4. 4 Preheat the oven to 180℃ 2. Take out the refrigerated dough, roll it into a 0.5cm thick sheet, put it into an 8-inch chrysanthemum mold, press the edges and bottom firmly with your hands, then use a rolling pin to roll out the excess corners on the mold. (It doesn’t matter if you don’t have a chrysanthemum mold. The first time I made it, I used a pizza pan and the same operation)

   

5. 5 Use a fork to poke holes in the bottom of the crust to prevent it from swelling when heated

   

6. 6 Pour the pumpkin filling into the pie crust until it is almost 9 minutes full. Place it in the middle rack of the oven and bake at 180℃ for 10 minutes, then bake at 150℃ for 30 minutes

   

7. 7 Finished product pictures

   

8. 8 Finished product pictures