Zero calories: Pumpkin pie



Wheat flour — 400 g
Butter — 250 g
Chicken eggs — 3 PCs.
Pumpkin — 900 g
Sugar — 200 g
Cream 30% — 200 ml
Cinnamon — to taste
Vanilla — to taste
Salt — to tastePumpkin pie

Pumpkin pie


1. Sift the flour and salt in a deep bowl. To grind between the palms c soft butter until the mixture resembled bread crumbs, then add slightly beaten egg and knead the dough. Roll the dough into a ball, wrap in cling film and refrigerate for 30-50 minutes.
2. Clean the pumpkin, remove the seeds. Cut the flesh into cubes. Put in a saucepan with a thick bottom or a skillet, add a little water and simmer until soft and complete evaporation of the liquid.
3. In a blender, chop the pulp until smooth. For greater tenderness the resulting puree can be wiped through a sieve.
4. Roll out the dough on a lightly floured surface and cover them with a low round shape with a diameter of about 30 cm.
5. Bake for 15 minutes at 190 °C.
6. Put pumpkin puree in a deep bowl, beat the two eggs, sugar, cream, spices and salt. Pour the mixture into a c shape baked dough.
7. Bake the pie for 50-55 minutes at 180 °C. When the cake has cooled, it can be easily cut into portions.

Bon appetit!

Both comments and pings are currently closed.

Comments are closed.

счетчик посещений