homemade sweet pumpkin pie with milk aroma

When telling stories to, the protagonists were eating pumpkin pie.Pumpkin pie. Mum, can you make a pumpkin pie? Of course! Modern mothers are very powerful; they have to be competent in both the public and private spheres, handling Chinese and Western cuisine. It's quite expensive to buy pumpkin pie from outside, but the recipe is not difficult at all.

This pumpkin pie is a common dessert from abroad. Making this dessert isn't hard; the tools required are simple. You only need a pie dish. The filling mainly consists of pumpkin puree,

and making it yourself at home means you can use less sugar and oil compared to store-bought options. Pumpkins have high nutritional value.They contain abundant carotenethat can be converted into Vitamin A in the body, promoting bone development and maintaining normal vision;pumpkin polysaccharides enhance the immune function of the human body;

the pectin in pumpkins can regulate food absorption and protect the mucous membranes of the stomach and intestines. With so many benefits and low prices—2 yuan per pound during winter—the season is perfect for making pumpkin pie. Today, I will share how to make this tasty pumpkin pie.I used a Yangchen eight-inch chrysanthemum pie dish, making an eight-inch sweet pumpkin pie that was very satisfying for the whole family.

　　Ingredients Main ingredients:low-gluten flour 180g, 50g butter, 35g sugar powder, 40g milk,260g pumpkin puree, 130g light cream, 2 eggs, 20g sugar powder. Steps For the pie crust: low-gluten flour 180g, softened butter 50g, sugar powder 35g, milk 40g; sifted low-gluten flour into a small bowl. Place soft butter and sugar powder in the same bowl.Mix by hand to fully integrate the flour, sugar powder, and butter.Add milk, then mix until you form a dough; this is your pie crust dough. Wrap it with cling film and let it rest for 30 minutes.Peel and cut pumpkins into small pieces; Steam

until cooked.

For the filling: 260g pumpkin puree, 130g light cream, 2 eggs, 20g sugar powder;Transfer 260g of steamed and mashed pumpkin into a small bowl. Mix with light cream, two eggs, and sugar powder. Mix until smooth; this is the filling for the pie.

Roll out the rested pie dough into thin

rounds

and fit it into the pie dish, trimming away any excess;(I used a Yangchen 8-inch chrysanthemum pie dish with a removable bottom for easy demolding);you can bake the leftover dough pieces along with the pie. Use a fork or other tool to poke holes in the crust; this prevents the pastry from puffing up during baking;

I used a naan needle, which gives neat patterns. Preheat the oven to 200 degrees Celsius. Bake on the middle rack for about 7 minutes. Remove and reshape if it's still soft and slightly shrunk; return when cool enough.

Pour the prepared filling into the pie dish,

then bake in the center of the oven at 180 degrees Celsius for 10 minutes, then reduce to 160 degrees Celsius and continue baking for another 20 minutes.Bake for 10 more minutes at 180 degrees Celsius, then switch to 160 degrees Celsius for an additional 20 minutes. A golden pumpkin pie is ready; it's slightly charred on top but looks good. The filling is delicious, with just enough sugar to highlight the natural sweetness of the pumpkins. Since I used a removable bottom pie dish, demolding was effortless without damaging the shape. Cut off a corner with a knife and enjoy this sweet treat; isn't making pumpkin pie so simple? If you have a pie dish and an oven at home, get ready to make this sweet pumpkin pie for yourself and your family!

Tip: The baking time and temperature provided here are just references. Adjust according to the characteristics of your specific oven. I used a naan needle for making the flatbread, which has a regular pattern;

9|Preheat the oven to 200 degrees Celsius, place it in the middle rack and bake for about 7 minutes. The pie crust is still soft and slightly shrinks; when it can be touched without burning, reshape it. 9.

10. Pour the prepared pumpkin filling into the pie dish;

11. Put it back into the oven on the middle rack at 180 degrees Celsius for 10 minutes, then reduce the temperature to 160 degrees and bake for another 20 minutes.

12. Put it back into the oven on the middle rack at 180 degrees Celsius for 10 minutes, then reduce the temperature to 160 degrees and bake for another 20 minutes.

13. The golden pumpkin pie is ready to come out of the oven. It has a slight char on top, which I think looks better; the filling is very tasty with just enough sugar, mainly highlighting the sweet flavor of the pumpkin.

14. Because it's a non-stick mold, you can easily remove it without worrying about damaging its shape.

15. Use a spatula to cut off a corner and enjoy this delicious pumpkin pie. Isn't making a pumpkin pie so simple! If you have a baking dish and an oven at home, prepare the ingredients and treat yourself and your family with this sweet pumpkin pie snack!

Tip: The time and temperature for baking provided here are just references as each oven may vary, so adjustments might be necessary.