Ingredients for Delicious Pumpkin Pie Recipe

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Can the most delicious vegetable of the winter months, pumpkin, be transformed into a delicious dessert? Yes, pumpkin may transform into a princess in stories, but in the kitchen, it transforms into a delicious dessert. Let’s give you a recipe for pumpkin.

First, let’s list the ingredients that will be used for the Pumpkin Pie.

For pumpkin puree:

  • 1/2 round pumpkin, pureed
  • 1 cup granulated sugar
  • 1 teaspoon cinnamon

For the crust:

  • 2 cups all-purpose flour
  • 150 grams cold butter
  • 1 egg
  • 1/2 cup powdered sugar
  • 1 packet vanilla (optional)

A delicious recipe with tips that will prevent you from throwing away store-bought tarts that crumble in your mouth. I made it with pumpkin and it turned out very tasty, but you can use any filling you like such as apple, cherry, quince, chocolate, etc. So, let’s get to the recipe!

I had sliced pumpkin in my freezer, so I thawed it and pureed it in a food processor the day before. If you don’t have sliced pumpkin, you can cook it and puree it after it’s cooked.

Take the pureed pumpkin and granulated sugar in a pan and cook until the mixture thickens and the liquid evaporates. Add 1 teaspoon of cinnamon, stir, and remove from the heat. Let it cool.

For the crust, put flour in a deep bowl. Add cold butter to it. (📌 The key point is that the butter should be cold, not soft.) Incorporate the butter into the flour with your fingertips until it resembles wet sand. If you squeeze it in your palm and it forms a ball, then it’s ready. Add powdered sugar and egg, and knead until it forms a dough. You can also add vanilla extract.

Wrap the dough in plastic wrap and refrigerate for 15 minutes.

Roll out the dough with a rolling pin between two sheets of parchment paper. Place it in a greased tart pan. Poke the bottom with a fork. Line it with parchment paper and add dried beans or chickpeas to weigh it down. Bake in a preheated oven at 180°C (350°F) for 10 minutes.

Remove from the oven and take out the weights. Add the pumpkin puree and bake again for 20-25 minutes.

Once it has cooled, flip the tart over and remove it from the pan. Decorate as desired. I decorated it with meringue and cinnamon. Enjoy! 🙂

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