11/20/2017
Pumpkin pie is a traditional dessert of American cuisine, an open pie with a pumpkin filling. It is baked, as a rule, after harvesting, at the end of autumn - early winter. Pumpkin pie is often treated to Halloween, Thanksgiving, and Christmas, but even if your Russian girls do not celebrate these holidays, send them the recipe to cook.
We suggest preparing a traditional American pie in a lightweight version - based on rye and whole-grain flour with walnuts and without butter, with a filling of pumpkin puree and yogurt.
Traditional spices for pumpkin pie give it a special flavor and taste. By the way, in a combination of pumpkin and cinnamon, both ingredients are somehow magically altered. Neither the pumpkin nor the cinnamon play a dominant role but create entirely new flavors.
Preparing such a pie is not difficult.
The basis:
• 150 g of flour
• 50 g walnuts
• 5 g of baking powder
• 5 g of sugar
• 2 g of salt
• 35 g of vegetable oil
• 35 g of boiling water
Filling:
• 500 g pumpkin puree
• 200 g of yogurt without additives (2.5%)
• 3 eggs
• 25 g of starch
• 75 g of sugar
• 1 tsp. without a hill of cinnamon ground
• 0,25 tsp. ginger ground
• 0,25 tsp. nutmeg grated
• carnations ground - on the tip of the knife (or to taste)
Preparation
Pumpkin, cleared from the core, but not peeling off the skin, cut into pieces and cook in a double boiler for 30 minutes. Let the pumpkin cool down. Remove the pulp from the skin and cut into smaller pieces. With the help of a blender, we transform a steamed pumpkin into a puree.
Dry the nuts for 15 minutes in a preheated to 150 ° C oven and grind in a blender into small crumbs.
The basis
Heat the oven to 190 ° C.
In a bowl, mix the sifted flour, soda, salt, sugar and ground nuts. In a glass we combine oil and boiling water, stir.
In the center of the flour mix we make a deepening and pour in water and oil. Knead the soft elastic dough. Let him cool down a little.
Roll out the dough about 3 mm thick and carefully shift it into the mold. The dough is not very elastic, so all the gaps should be "glued" during the rolling-out phase so that later there are no ugly patches. Trim the edge of the dough. The height of the sides should be approximately 2.5 cm. Bake the base for 10 minutes.
Filling
The temperature in the oven is reduced to 150 ° C.
All the ingredients are mixed in a bowl with a submersible blender. Do not whisk! The filling should have a smooth and homogeneous consistency without air bubbles.
Fill the filling in the base to the edges of the dough. In order for the filling not to overflow, it can be poured by placing the mold directly in the oven, then pushing the grate on which the mold is standing and closing the door. Be careful, the oven is hot! Bake for 30 minutes.
The filling should not be rouged. If it suddenly starts baking, reduce the temperature by 10 ° C.
After 30 minutes of baking, turn the oven off and leave the cake in it for another 15 minutes. Thus, the filling will slowly settle slightly and will have a flat, shiny surface.
Then take the cake out of the oven and let it cool down completely. The most delicious after a night in the fridge. Filling ripens, thickens and becomes creamy-tender in taste and structure.
Have a nice tea!
