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 Pie with Pumpkin and Condensed Milk Recipe
The pie is very easy to prepare and quite fast, in general, quite non-sympathetic and very, very tasty!!! The dough makes an incredibly delicate, fragrant filling. In general, it is worthy of your attention.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Special Food Dishes
Cuisine Dutch Cuisine
Keyword Easy, For Experienced
Prep Time 20 minutes
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Special Food Dishes
Cuisine Dutch Cuisine
Keyword Easy, For Experienced
Prep Time 20 minutes
Cook Time 90 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. For the preparation of products.
    For the preparation of products.
  2. Grind the yolk with sugar. It's quite difficult: 1 yolk and 70 g of sugar... Well, like everything else. Pour in the melted butter and mix.
    Grind the yolk with sugar. It's quite difficult: 1 yolk and 70 g of sugar... Well, like everything else. Pour in the melted butter and mix.
  3. Sift flour with baking powder on top.
    Sift flour with baking powder on top.
  4. Knead the elastic dough. Wrap it in a bag and put it in the refrigerator.
    Knead the elastic dough. Wrap it in a bag and put it in the refrigerator.
  5. Cut the pumpkin into small pieces. Pour in a little water and simmer until soft. Strain the broth.
    Cut the pumpkin into small pieces. Pour in a little water and simmer until soft. Strain the broth.
  6. Pumpkin puree. Add vanilla sugar, zest, starch and mix.
    Pumpkin puree. Add vanilla sugar, zest, starch and mix.
  7. Pour in the condensed milk and mix again.
    Pour in the condensed milk and mix again.
  8. Stir in the beaten eggs.
    Stir in the beaten eggs.
  9. We distribute the dough with our hands along the bottom and sides of the mold with a diameter of 25-26 cm and a depth of 4.5 cm, it is impossible to roll it out, it is too tender, we repeatedly prick it with a fork.
    We distribute the dough with our hands along the bottom and sides of the mold with a diameter of 25-26 cm and a depth of 4.5 cm, it is impossible to roll it out, it is too tender, we repeatedly prick it with a fork.
  10. Pour the filling.
    Pour the filling.
  11. Bake at 200 °C for 10 minutes and another 45 minutes at 170 °C. Then turn off the oven and let the pie stand in it for another 10 minutes.
    Bake at 200 °C for 10 minutes and another 45 minutes at 170 °C. Then turn off the oven and let the pie stand in it for another 10 minutes.
  12. Cool the cake, carefully remove from the mold.
    Cool the cake, carefully remove from the mold.
  13. If you want to decorate. I painted the cake with chocolate and sprinkled it with silver beads.
    If you want to decorate. I painted the cake with chocolate and sprinkled it with silver beads.
  14. A very delicate, fragrant pie. And, most importantly, pumpkin flavor dominates.
    A very delicate, fragrant pie. And, most importantly, pumpkin flavor dominates.
  15. Enjoy your tea!!!
    Enjoy your tea!!!
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