Health benefits
Butter: low protein
Eggs: eye protection and eyesight improvement
Ingredients
Pie crust: cake flour ( 110g ) | Butter ( 30g ) |
White sugar ( 20 grams ) | Eggs ( 1 ) |
Pumpkin filling: pumpkin ( 200g ) | Milk ( 80g ) |
Whipping cream ( 30g ) | Sugar ( 20 grams ) |
Eggs ( 1 ) | Powdered sugar ( appropriate amount ) |
How to make pumpkin pie
1.First weigh all the ingredients and set aside.
2. Steam the pumpkin until it is cooked, take out, drain and mash.While hot, add sugar and mix well.
3. Beat the eggs, add the milk and evaporated milk and mix well, pour into the pumpkin puree and mix well., set aside for later use
4.Sift the cake flour
5. Add the beaten eggs, sugar and butter and knead it into a dough, roll it out into a dough about five millimeters thick, spread it on the pie mold, press it flat and use it Use a rolling pin to remove excess dough, and use a fork to poke holes in the bottom of the pie crust to prevent it from rising during baking.
6. Press some pebbles on the pie crust and bake in an oven preheated to 180 degrees.Make it for ten minutes, discard the stones, pour in the pie filling, and bake at 180 degrees for 25 minutes.
7. Take it out and let it dry until the temperature is suitable before eating.
Tips
If you don’t have any stones at home, you don’t have to put them in.Because small holes have been poked under the pie crust beforehand, they won’t bulge very much.If you don't have whipping cream, you can use whole milk instead.Although the taste is not as smooth as whipping cream, it still tastes good.After cooling, you can sprinkle some sugar for decoration.I personally prefer to use egg tart molds, one for each person, just right, no need to cut, and can be eaten when warm.For large cakes, you have to wait until they are completely cooled before cutting, otherwise the filling inside can easily be cut accidentally.
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