Pumpkin Pie with Cream

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

I've made this more than once, and it always turns out great. The pie doesn't fall apart, and everything is very delicious.

Ingredients

Pumpkin - 28.2 oz
Wheat Flour - 14.1 oz
Chocolate eggs - 3 pieces
Butter - 8.8 oz
Sugar - 3.5 oz
Salt - to taste
10% cream - 1 fl oz

Step by Step guide

Step 1

I make the dough — I'm not really an expert at this, but it worked for me, so it will work for you too. I mix the flour with salt and then add softened butter, mixing until the mass is homogeneous, then I add the egg.

Step 2

I shape the finished dough into a ball, wrap it in plastic wrap, and put it in the refrigerator for 30 minutes.

Step 3

I turn the pumpkin into puree (how you achieve this doesn't matter; I used a grater for puree, but you can boil it and then blend it — just remember to drain any excess water). I mix the pumpkin puree with cream and sugar. I also added a bit of raisins and nuts (if after all this the puree is too runny, I recommend adding a bit of flour).

Step 4

I take out the dough. I place it in the mold and make the edges about 1.5–2 cm high (I previously placed parchment paper for baking — it's very convenient). After poking the bottom a bit with a fork, I send the dough to the oven for 10 minutes at 392°F.

Step 5

I pour the filling onto the crust and send it back to the oven for 40 minutes at 356°F. The finished pie should sit for about 15 minutes before releasing it from the mold.