Recipe: Pumpkin pie step by step with pictures | Handy.Recipes

Pumpkin pie

Cooked Pumpkin Pie

Nutritional Value

Of course, it's not pumpkin season, but I still have some leftover pumpkin in the freezer from the fall, so I was wondering what to make with it... I came across this recipe by chance, and I thought it was just what I needed! In short, I was not disappointed. The pie was delicious. Pumpkin lovers will love it!

Author of the recipe

Ingredients for pumpkin pie:

  • Wheat Flour / Flour - 100 g
  • Nuts (ground - hazelnuts, or walnuts, or almonds) - 100 g
  • Sugar (for dough - 40 g, for meringue - 30 g) - 70 g
  • Butter - 70 g
  • Chicken egg (1 egg for dough, 2 eggs and 1 egg yolk for stuffing, 1 egg white for meringue) - 4 units
  • Salt (in dough, in meringue)
  • Pumpkin (pulp) - 500 g
  • condensed milk (uncooked) - 200 g
  • Lemon peel (from 1 lemon)
  • Potato starch (or "Gelfix" - gelling sugar) - 1 tablespoon
  • Honey - 40 g

How to cook pumpkin pie step by step with photos

If you followed the recipe, you would have cut the pumpkin into pieces and cooked it in the microwave with a spoonful of water. But I had grated pumpkin that I had frozen for the fall. So I used a regular pot with a thick bottom, in which I cooked pumpkin - stewed on the stove over medium heat.

While the pumpkin is cooking, let's make the dough: let's mix the dry ingredients, add cooled butter (from the freezer) and chop the whole thing with a knife until crumbs form, or use a food processor.

Now add an egg and knead the dough quickly.

We wrap the dough in clingfilm and put it in the fridge for 30 minutes. I immediately distributed the dough in a mold (diameter 20-22 cm) and put the mold with the dough in the refrigerator.

Then take the mold out of the refrigerator, prick the bottom with a fork in a few places, put a parchment on the dough, and put a weight on it. Let's bake in the oven heated to 190 degrees for 15 minutes. After this time we take out the mold and remove the weight. Let the mold cool for 20-30 minutes and lower the oven temperature to 170 degrees. I don't have a graduation for every 10 degrees on the stove, so I baked at 200 degrees - both with a load and a filling. Just use your stove top.

Mix eggs and yolk with condensed milk, then add starch (if you don't have "Jellifix").

Mashed potato the pumpkin. Add pumpkin and lemon zest to the egg mixture and mix well.

Pour on top of the dough "Jelfix" (if you didn't use starch) and carefully pour the filling onto the dough. Bake for about 40 minutes. That was the end of the recipe, but I went ahead... Since there was some protein left over from making the filling (I don't like to leave anything out, I try to use everything), I decided to make a soft honey meringue.

To make the meringue, mix all the ingredients in a saucepan and put it in a water bath.

Whisk the mixture until it forms a shiny, viscous mass (about 8 minutes), which holds its shape well.

Using a syringe, pipe rosettes (or something else) onto the finished cake and put it in the oven, increasing the degree to 190-200.

Bake the meringue for about 7-8 minutes, until it slightly darkens.

Then cool the pie directly in the form for 2-3 hours. If desired, the top of the cake can be sprinkled with powdered sugar.

And now we can help ourselves.

The cake is delicious and fragrant.

Enjoy your cake!

Nutritional Value:

Whole Dish:
3029.3 Calories
69.5 g
136.8 g
397.4 g
226.1 Calories
5.2 g
10.2 g
29.7 g

Salt, Flour, Sugar, Butter, Sweet, Honey, Eggs, Potato starch, Pumpkin, Baking, Lemon Cheddar, Nuts, Cakes, Pastry, Cornflowered Milk

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