Pumpkin pie with cream cheese frosting
Miscellaneous / / October 18, 2021
Pumpkin pie with cream cheese frosting turns out to be light and tender. The addition of cinnamon, nutmeg and cloves adds a spice to the taste.
- Recipe author: Irina Sakharova
- After preparation, you will receive 6 servings
- Total recipe preparation time: 90 minutes
Ingredients
- Flour 325 g
- Baking powder 1½ tsp spoons
- Ground cinnamon 1½ tsp spoons
- Ground nutmeg ½ tsp spoons
- Ground cloves ⅛ h. spoons
- Salt ½ tsp spoons
- Sugar 340 g
- Butter 170 g
- Vegetable oil 3½ tbsp. spoons
- Eggs 4 pieces
- Vanilla extract 1 tsp spoon
- Pumpkin puree 320 g
- Butter 110 g
- Cream cheese (cream cheese) 230 g
- Powdered sugar 570 g
- Salt 1 pinch
- Vanilla extract 1 tsp spoon
- Ground cinnamon ½ tsp spoons
- Milk 60 ml
Cooking method
Combine flour with baking powder, cinnamon, nutmeg, cloves, and salt.
For 3-4 minutes with a mixer, beat the sugar with butter and 3 tablespoons of vegetable oils. Add two eggs at a time and continue beating.
Add half of the dry ingredients to the mixture and continue beating until no lumps remain.
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Add vanilla extract with pumpkin puree, whisk. Then add the remaining dry mixture and stir again.
Pumpkin puree
Place the dough in a lightly oiled 30 x 45 cm pan.
Bake the pumpkin pie at 175 ° C for about 12-15 minutes. To check the doneness, pierce the dough with a toothpick, it should remain dry.
Remove the finished baked goods from the oven and cool.
For the icing, first whisk the butter and cream cheese, then whisk with half the icing sugar and salt.
Add vanilla extract, cinnamon and milk, whisk until smooth. Add powdered sugar and stir again.
Spread the icing evenly over the cooled cake. Leave the cake in the refrigerator for 30-60 minutes.
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