Pumpkin pie on shortcrust pastry

Open Pie with Pumpkin is an amazing and very appetizing pastry stuffed with the most delicate puree and a unique aroma of cinnamon.

• Recipe author: Irina Sakharova
• After preparation, you will receive 8 servings
• Total recipe preparation time: 90 minutes

Ingredients

• Flour 350 g
• Butter 150 g
• Sugar 10 tbsp spoons
• Water 1-2 tbsp. spoons
• Pumpkin 650-700 g
• Eggs 2 pieces
• Ground cinnamon to taste
• Vegetable oil 1 tbsp. spoon

Cooking method

• Grind the flour into crumbs with cubes of cold butter and half the sugar. Pour in ice water and knead the dough.

• Wrap the dough in a foil or bag and put it in the freezer for 30 minutes.

• Peel the pumpkin, cut into large pieces and boil until soft, about 20 minutes. Drain the remaining liquid from the pan, cool the pumpkin.

  How and how much to cook a pumpkin to make it soft

• Grind it with a blender to make a puree.

• Separate the whites from the yolks and refrigerate for 10 minutes.

• Whisk the yolks with sugar and stir in the pumpkin puree and cinnamon.

• Whisk the whites until firm peaks and, adding in small amounts, combine with the pumpkin puree.

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• Roll out the dough and place in a greased baking dish with bumpers. Place the filling on the dough.

• Bake the pumpkin pie for 10 minutes at 240 ° C and another 30–35 minutes at 180 ° C.

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