How to Make Winter Dessert Pumpkin Pie with Milk Flavor
Eat pumpkins in winter really has many benefits, so pumpkin is not just a food,but also has excellent medicinal value. In the United States, pumpkin pie is a food for celebratingHalloween,and is also a traditional snack of the southern U. S. during autumn and winter seasons. Thus, this pumpkin pie is both healthy and delicious and its preparation is relatively simple.So let's all enjoy this yummy pumpkin pie together! Ingredients and tools for creamy pumpkin pieMain ingredients:
low-gluten flour
butter (50g)(250g) pumpkin powdered milk(125g)eggs (2 pieces) icing sugar (30g)egg yolks (2 pieces)(10g)cornstarch (10g) white sugar (20g)light cream (as needed) Kitchen appliances: electric oven Category: baking sweetness to be baked for half an hour, intermediate difficulty The method of making creamy pumpkin pie: 1. Cut the softened butter into small pieces.
2. Add sugar powder and low-gluten flour to the softened butter; mix by hand to form coarse granules.3. Add two egg yolks and knead into a dough. 4. Knead the dough until smooth, wrap it with plastic film, and refrigerate for 30 minutes.5. Cut the pumpkin into small pieces and steam them. 6. Mash the steamed pumpkin into a puree and sift it through a flour sieve once.
7. Add fine sugar, cornstarch, and powdered milk; mix well.
8. Add two eggs and stir until evenly combined.
9. Add enough light cream to form the pumpkin filling.
10. Take the dough out of the refrigerator, roll it into a 0.5CM thick round sheet.11. Place it in the pie dish, press down on the edges and bottom with your hands, then trim off any excess.
12. Puncture small holes at the bottom of the pie crust to prevent puffing during baking.13. Preheat the oven to 180°C; bake for 10 minutes in the middle layer, then reduce temperature to 150°C and continue baking for another 30 minutes. Cooked.
5. Press the pumpkin into a puree and sift it with flour once.
6. Add granulated sugar, cornstarch, milk powder, and stir evenly.
7. Add two eggs and stir evenly.
8. Add cream, stir evenly, to form the pumpkin filling.
9. Roll out the dough from the refrigerator into a 0.5CM round sheet.
10. Place it in a pie dish, press down at the edges and bottom by hand, and trim any excess.
11. Poke some small holes in the bottom of the pie crust to prevent it from puffing up due to heat.
12. Dollop the pumpkin filling into the pie crust, leaving about 90% full.
13. Preheat the oven to 180°C, place on middle rack, bake for 10 minutes at 180°C, then switch to 150°C and bake for another 30 minutes.
