If I'd said it's a quick recipe as well, the title would have been too long. The pumpkin doesn't need cooking in advance. It's tasty, with a very fluffy, fine and tender structure. It was very successful with us, the whole family really enjoyed it.
If you are looking for a special pumpkin pie this season, made without much effort in the kitchen, then you should definitely try this soft pumpkin pie. You won't have to struggle to spread out and evenly shape a classic pie crust. Everything is simple here, fast and, most importantly, absolutely delicious!
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In a deep bowl, combine 320g of flour with 10g of baking powder, 150g of sugar and 0.5 teaspoon of salt.
Grate the cold butter, using the large holes side. Add to the flour mixture.
Mix gently everything together and rub with your fingers until it looks like crumbs.
Add two egg yolks and two teaspoons of vanilla essence.
Again, mix well with your fingers until it has a crumbly texture. Only that, when you squeeze it in your palm, it sticks a little, forming a kind of lump.
Line a springform pan of about 26cm in diameter with baking paper. Place 2/3 of the crumbly pie crust at the base.
Press a bit with your fingers to smooth out. Make a border of about 1.5 cm up the sides of the pan.
Now peel and seed the pumpkin. Wash and shred on the finest side of the grater.
Combine with sugar and, optionally, a little orange peel and juice.
With a touch of cinnamon would probably be tasty as well, so adjust according to your likes.
Spread this pumpkin filling on top of the pie crust in the pan.
Arrange evenly the remaining pastry over the filling.
Bake the pie in the preheated oven at 180-200 degrees C, for about 40-45 minutes, until it's evenly browned.
Remove from the oven and allow to cool completely in the pan.
When it's cooled, carefully remove the sides of the pan, slice and serve.
This pumpkin pie is very tender, smooth, flavourful. I recommend it.
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