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.
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.
Sift flour with baking powder on top.
Knead the elastic dough. Wrap it in a bag and put it in the refrigerator.
Cut the pumpkin into small pieces. Pour in a little water and simmer until soft. Strain the broth.
Pumpkin puree. Add vanilla sugar, zest, starch and mix.
Pour in the condensed milk and mix again.
Stir in the beaten eggs.
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.
Pour the filling.
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.
Cool the cake, carefully remove from the mold.
If you want to decorate. I painted the cake with chocolate and sprinkled it with silver beads.
A very delicate, fragrant pie. And, most importantly, pumpkin flavor dominates.