Ingredients
1½ cups of flour
¼ cup of corn starch
125 grams of butter (in small pieces)
1/3 of a cup of sugar
1 egg (lightly whipped)
1 egg yoke (lightly whipped)
1 teaspoon of vanilla
Pumpkin Filling Recipe
280 grams of pumpkin pulp (cooked and mashed)
2 lightly whipped eggs
½ cup of sour cream
½ cup of thick cream
¼ of a cup of syrup
½ teaspoon of grounded nutmeg
½ teaspoon of grounded mixed spices
½ teaspoon of cinnamon
Preparation of pie
- Place the flour, corn starch, butter, and sugar in the mixing bowl; mix until the mixture resembles thick sand. Mix the egg, vanilla, and egg yoke; while mixing add the dry mixture until obtaining smooth dough.
- Place the dough on a floured table and roll on it. Wrap in plastic and refrigerate for 30 min.
- Filling: Place the smashed pumpkin pulp, eggs, sour cream, thick cream, syrup, the nutmeg, the cinnamon and the mixed spices, whip until you obtain a smooth mixture.
- Stretch the dough with the roller and cover the base of an oiled mold (23 cm. of diameter). Empty the filling over the dough. Bake for 20 minutes; then lower the temperature to 160°C and bake for another 25-30 min. or until the filling curdles and the crust turns brown. Let the Pumpkin Pie rest in the mold for 5-10 minutes. before Dee panning.
8 servings
Desserts Recipes English Bread Pudding Pumpkin Pie
