Food Recipes Hub

Shortbread with Pumpkin Souffle Recipe

Fragrant pumpkin souffle on shortbread dough. Simple, delicious, very autumnal!

Servings

Cook Time

60minutes

Servings

Cook Time

60minutes

Ingredients

For the dough:

For the souffles:

For filing:

Instructions

For the pie, you need to bake the pumpkin in the oven. I cut the pumpkin and took out the seeds. And I cut half of it in half. Here are 2 quarters and I’ll bake for 10 minutes at T-170 C.
While the pumpkin is baking, make the dough. For kneading the dough and filling the pie, I will use a food processor (blender, chopper). In a bowl, put everything at once: sugar; butter; flour; egg and water. I broke everything into crumbs. My hands are crumpled, the dough is wonderful and does not stick to my hands. Formed a tortilla and laid out in the form of D-18.5 cm. It’s a one-time job and doesn’t require any greasing. You can take any form and cover it with oil, if it requires it. Formed the sides with my hands (gave the appearance of a plate). Put in the refrigerator for 30 minutes.
In the bowl of the combine (blender), we scoop out the pumpkin pulp with a spoon, freeing it from the peel. Spread the condensed milk, cinnamon, nutmeg, starch and egg. We break everything into a homogeneous mass. Remove the dough form from the refrigerator and spread the pumpkin mass. Put in the oven preheated to T-180 C for 30 minutes. Focus on your oven! The pie is ready. Let it cool completely. I’ll decorate the cake with a maple leaf and cut it out of paper.
Ready cooled cake sprinkle with powdered sugar, laying out a stencil sheet. Carefully remove the stencil. It turned out to be autumn beauty!
Brew tea, cut the pie into pieces. Serve one piece at a time!