Coconut Girl How to make pumpkin pie

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  1.Low Add 95g of gluten flour, 25g of brown sugar, two egg yolks, mix well, pour in 40g of melted butter and mix well

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  2.Knead into a ball and put it in the refrigerator for half an hour

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  3.After taking the dough out of the refrigerator, roll it into a round dough with a thickness of 0.5cm [I rolled it not very round, don’t worry about these details, hehe]

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  4. Place the dough in the pie plate, press the bottom and edges with your hands, use a spatula to remove excess edges, and use a fork to prick the bottom of the pie.holes to prevent expansion and bulging due to heat

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  5.Pumpkin puree plus 15g brown sugar plus whipping cream Beat 60g into a puree, or you can use a food processor to grind it into a smoother texture

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  6.Pour the pumpkin puree into the pie crust until it is nine minutes full

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  7.Put Bake in the preheated oven at 180 degrees for 20 minutes

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  8. Take out the mold, After cooling, place it in the refrigerator for 20 minutes [or not refrigerate], sprinkle with grated coconut, and garnish with a few dried figs for a pretentious decoration, haha

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  9.Coconut pumpkin pie is done!