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Pumpkin Pie Recipe
I often prepare dishes from the books. In some works there are detailed recipes, in some you have to experiment. The pie is fragrant, moderately sweet, with a delicious cheese filling and very autumn.
Cook Time 80 minutes
Servings
Ingredients
Dough:
Filling:
Cook Time 80 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. The ingredients for the dough should be cold. All quickly mix, dough is obtained a bit sticky. If necessary, adjust the amount of flour. Refrigerate for 30 minutes.
    The ingredients for the dough should be cold. All quickly mix, dough is obtained a bit sticky. If necessary, adjust the amount of flour. Refrigerate for 30 minutes.
  2. Roll out the dough with a rolling pin and put in the form; then covered with parchment paper, poured the beans and put in the oven preheated to 180 degrees for 10 minutes.
    Roll out the dough with a rolling pin and put in the form; then covered with parchment paper, poured the beans and put in the oven preheated to 180 degrees for 10 minutes.
  3. Cut and stew the pumpkin until soft – with liquor or a little water, and I just baked a piece of pumpkin until soft.
    Cut and stew the pumpkin until soft – with liquor or a little water, and I just baked a piece of pumpkin until soft.
  4. Pumpkin grind in a blender, beat the eggs with sugar, squeeze the juice from the orange, and then mix the pumpkin puree with eggs, orange juice and mascarpone. Pour the filling on the dough and put on 180 degrees for 40 minutes. I used the leftover dough to make pumpkin-shaped cookies to decorate the pie. The pie is more convenient to cut chilled. Bon appetit!
    Pumpkin grind in a blender, beat the eggs with sugar, squeeze the juice from the orange, and then mix the pumpkin puree with eggs, orange juice and mascarpone. Pour the filling on the dough and put on 180 degrees for 40 minutes. I used the leftover dough to make pumpkin-shaped cookies to decorate the pie. The pie is more convenient to cut chilled. Bon appetit!

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