Ingredients
Filling:
- 500 gram Cottage cheese
- 3 pieces Chicken eggs
- 1 jar Condensed milk
- 2 teaspoon Cinnamon
- 1 teaspoon Ginger
- 1 pinch Nutmeg
- 1 pinch Cardamom
- 1 pinch Cloves
Instructions
- Prepare the pumpkin in advance: peel, cut into pieces, and bake on parchment on a pre-greased baking sheet at t 180 C for 40 minutes.
- While the pumpkin is baking, prepare the dough: in the bowl of a blender, mix the flour, chopped chilled butter, beat the blender for about a minute, add sugar, salt, water, yolk and work with the blender for a couple of minutes. You should get a large crumb.
- Knead the dough with your hands in a lump, if it crumbles a lot - moisten your hands. We form a ball, wrap it in film, and put it in the refrigerator for half an hour.
- Ready and cooled pumpkin grind in the bowl of a blender, add eggs, spices, gradually introduce condensed milk. Condensed milk can be replaced with 33% cream, the filling in the pie will be more moist. This time it was very thick condensed milk, you can take a more liquid or dilute with milk.
- Get the dough, roll it between 2 sheets of parchment, carefully transfer it to a greased form with butter.
- Prick the cake in places with a fork, shift the filling, bake at 180C for about 45-50 minutes, look at the readiness of a SPLINTER.
- Cool the finished cake, sprinkle with powdered sugar, and serve with a scoop of ice cream. Pie creates a cozy atmosphere at home. Bon appetit