pumpkin pie
Overview
Recently, there have been a lot of pumpkins piled up at home, which are all given by neighbors. The family is small, and my mother and I are the only ones who love to eat pumpkins. We can’t eat them all. I made a pumpkin pie today and finally found a way to use them up. This dessert is very popular!
Tags
Ingredients
Steps
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First, cut the pumpkin into pieces and steam it in a steamer.
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Soften butter at room temperature in advance and add powdered sugar.
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Weigh the low-gluten flour and sift it into the butter.
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Use your hands to knead into small uniform particles, similar to bread crumbs. The flour and butter must be thoroughly mixed.
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First, beat an egg, pour it into the butter and flour mixture, and gently mix it with your hands.
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Shape into a smooth dough, wrap in plastic wrap and refrigerate for 20 minutes.
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Add sugar to the pumpkin and beat with a mixer until smooth.
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Beat the remaining two eggs and pour into the pumpkin puree.
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Pour in the light cream, stir evenly with a whisk, and the pumpkin filling is ready.
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At this time, the oven is preheated to 190 degrees. Take out the dough and use a rolling pin to roll it into a round piece with a thickness of 4mm. Rolling it through a plastic bag can effectively prevent sticking and keep it smooth.
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Place the dough piece into the mold, press it gently, and use a rolling pin to roll out the excess along the edge of the mold.
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Use a fork to poke vent holes in the pie crust to prevent it from deforming during baking.
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Pour the pumpkin filling into the mold until it is 90% full. Turn the heat up and down to 190 degrees for 10 minutes, then turn to 150 degrees and bake for about 30 minutes.
