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Pumpkin pie

Pumpkin pie

Roast the pumpkin with the sugar until it softens a little (about a quarter of an hour), add the cinnamon, mix and transfer to a strainer to drain the leftover juice. We also help him, pressing him lightly. If it seems too watery, we can add a tablespoon or two of breadcrumbs.

While the hardened pumpkin cools, prepare the dough. Mix the flour with the dry yeast, add lukewarm water, egg, sugar, vinegar and start kneading. When it gets consistent, add the oil and salt. Knead until you get a soft, smooth dough, which we leave a little to rest, like 10 minutes.

We divide it into 3 and from each we spread a thin sheet, on the well-floured worktop. Distribute the filling evenly on the middle of each sheet (we can sprinkle coarsely chopped walnuts), roll, tighten at the ends and place the rolls in the tray, lined with baking paper, in a spiral shape.

Grease the spiral with egg yolk diluted with a little milk and put in the oven, preheated to 180 degrees until it browns nicely.

Let the pie cool before serving.


Pumpkin Pie Ingredients:

  • 450 grams of white grain flour
  • 1 or
  • 1 teaspoon of vinegar
  • 1 teaspoon salt
  • 150 grams of butter
  • 60 ml. of sunflower oil
  • 1 pumpkin pie of 1.2 & # 8211 1.5 kg.
  • 120 grams of sugar (the filling is sweetened to taste, I used brown sugar, you can put white sugar just as well)
  • 2 teaspoons cinnamon powder
  • 1/4 teaspoon nutmeg (optional)
  • juice of 1/2 lemon
  • 1/4 teaspoon turmeric (optional)
  • 1 tablespoon vanilla extract
  • 1 tablespoon breadcrumbs
  • powdered sugar for sprinkling at the end

Preparation of Pumpkin Pie:

A brief presentation of the ingredients (very simple, by the way) and we can get to work. I wanted to show you the pumpkin, it wasn't big (I got 870 grams of grated pumpkin pulp) but when I cut it I had a pleasant surprise, it was incredibly fragrant.

1. Sift the flour into a bowl and make a hole in the middle. Beat the whole egg with 1/2 teaspoon of salt, add the vinegar, 2 tablespoons of oil and 200 ml. of cold water. Pour the liquid ingredients into the depth formed in the flour and incorporate with a spoon, then knead. Depending on the quality of the flour, you may need a little more water or, conversely, 1-2 tablespoons of extra flour. Knead the dough until it becomes very smooth, non-sticky, with a slightly firmer consistency than a bread dough (kneading should last at least 15 minutes). The dough is gathered in a ball, covered with a bowl or wrapped in cling film and left to rest for at least 30 minutes.

2. Cut the pumpkin in half and peel the seeds, then peel, cut into suitable pieces and scrape through a grater with large holes.

3. In a large saucepan melt 60 grams of butter, add grated pumpkin, sugar, spices, 1/2 teaspoon salt, vanilla extract and lemon juice. Cook the pumpkin, stirring occasionally until soft (about 10 minutes). Allow to cool completely.

4. After the waiting period has passed, it's time to turn the heavy ball of dough into thin, transparent pie sheets. For this, you need a table around which you can move and a clean tablecloth, made of thick cloth. Spread on the table and sprinkle with a little flour (1/2 tablespoon), which is spread with the palm on the entire surface of the table top. The dough is placed in the middle and, for the beginning, it is spread with the rolling pin in a rectangular shape, as thin as possible (image on the left). Put your hands under the dough and first stretch the middle, helping us from the back of the clenched fists.

After the middle has thinned well, pull on the thicker edges of the dough, around the table, until the dough thins and reaches beyond the dimensions of the table top. You will not be able to spread the dough in a single stretch, you will need to walk around the table a few times. Ideally, it should not break at all, but small perforations are allowed.

Finally, the dough should be very thin, so that the pattern of the tablecloth is obvious (pictured right). The thick edges of the dough are cut all around (with scissors or even by hand).

5. Turn on the oven and set it at 190 degrees Celsius. Sprinkle the dough generously on the entire surface with the remaining butter, melted, but not hot, mixed with the remaining oil. Keep about 2-3 tablespoons of the mixture of butter and oil to grease the pie on the surface, before putting it in the oven. Sprinkle the breadcrumbs all over the surface and place the whole pumpkin filling on one of the long sides of the table. (If you don't have butter in the house, you can only use oil to spray the leaves).

6. Starting from the side on which the filling was placed, it is attached to the edge table and lifted, making the pie roll with the filling inside. The edges fold inwards. A long cylinder is obtained.

7. Depending on the preference, the pie can be twisted in a spiral or not. It can be placed in the tray in the shape of a large U, for example, but I preferred to twist it and carefully placed it in the tray covered with baking paper. Sprinkle with the mixture of melted butter and preserved oil on top. Bake in the preheated oven at 190 degrees Celsius for 10 minutes, then reduce the heat to 180 degrees and continue baking for another 35 minutes. Finally, the pie should be brown and appetizing.

Immediately after baking, the dough sheets will be crispy, if you want them softer, you can cover the pie with a clean kitchen towel. For me, there was no such thing, nor did I take it out of the oven well and everyone in the house appeared at once, as if floating on clouds of perfume.

Sprinkle with vanilla powdered sugar and taste with great pleasure. A little too big, as if another portion were working: P.


Searched words "pumpkin-pie"

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Put in a bowl all the ingredients, borscht, oil, yeast, vanilla sugar, add the flour as needed.

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The popular pie entered Dacia through the Romans, who in turn took the recipe from the Greeks. Today's romances and

Wash, clean, apples and pumpkin. Grate the apples and the yellow pumpkin core, season with sugar and cinnamon. it

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Mix the milk, sugar and oil in a saucepan until it starts to boil and then let it cool. Over the cooled composition we put the egg (se

-prepare a soft non-stick dough from all the components of the recipe (dough)-let it rest for 20 min -prepare the filling

Dough: Put all the ingredients in a bowl, incorporate the flour as it contains and mix well so that it does not stick to

Rub the yeast with the sugar until it liquefies. Gradually add warm water, salt, 12 tablespoons oil and flour and knead

Knead the ingredients until a hard dough is obtained. The dough is given 200 times as a meal (very important step


Ingredients for the filling

1. Preheat the oven to 220 °. In a medium bowl, mix the flour with the salt and oil with a fork until smooth.

2. Add cold water, then stir again until the water is incorporated. Shape the dough into a round shape, then shape it with your fingers on the bottom of a round tray with a diameter of 22 cm.

3. Cook the pumpkin with the sugar in a saucepan until soft, then remove using a whisk to remove excess water.

4. In a large bowl, beat eggs with a whisk and incorporate the hardened pumpkin, cinnamon, salt, ginger, cloves and milk.

5. Pour the pumpkin mixture over the dough in the pan, and put the pie in the oven for 60 minutes, after the first 15 minutes, lower the heat.

6. After the pie has cooled completely, put it in the fridge for 1-2 hours. Meanwhile, beat the whipped cream with the 2 tablespoons of sugar, then garnish each slice with a little whipped cream.


Tray pie stuffed with pumpkin

Prepared according to a traditional Romanian recipe, the pumpkin pie from Linco Patisero is an inspired choice and easy to prepare for a special dessert.

Ingredient: Dough (45%): white flour of wheat (EU origin), water, refined sunflower vegetable oil, corn starch, iodized salt. Filling (55%): pumpkin (82%) & # 8211 origin from the EU, sugar, semolina from wheat, cinnamon.
Made in Romania.

Nutritional information:

* CR- Reference daily intake of an ordinary adult (8400kJ / 2000 kcal)
Contains 8 servings X 100g

STORAGE INSTRUCTIONS:

Quick frozen product
• Store at -18 ° C with permissible variations of ± 3 ° C.
• Do not refreeze after thawing.
• The product is consumed only after thermal preparation.
• This product cannot be baked in the microwave.
How to store at home in the freezer: at -18 ° C until the date written on the package.
Preferably consumed before the date written on the side of the box.

PREPARATION INSTRUCTIONS:

1. Preheat the oven to 190 ° C (medium heat).
2. Remove the pie from the freezer and remove the outer packaging (cardboard box and clear foil).
3. Place the frozen pie in the oven with the tray.
4. Bake until browned, 40-50 min, depending on the efficiency of the oven.
5. For a crispy, golden pie, 10 minutes before it is ready, grease the pie with 20-30 ml of milk and a beaten egg yolk.
6. After baking, place a damp towel on the pie and leave to cool for about 20 minutes.


Pumpkin recipe: very easy to prepare

And you? You want to surprise your guests with a delicious pumpkin pie with which will they suck their fingers? If so, from NatureVia we tell you that you have come to the right place. And, in the following lines, we will tell you in detail how to prepare it from the kitchen of your house.

  • 2 pumpkins
  • 1 brick of cooking cream
  • 1 cup sugar
  • 2 whole eggs
  • 2 tablespoons cinnamon
  • 1 tablespoon ginger
  • ½ tablespoon of salt
  • ½ teaspoon of lemon
  • Pastry pudding
  1. First, we will proceed to make pumpkin puree. To do this, we take the two pieces of vegetables that we cut in half. Remove the seeds and then put them in the oven face up on a tray with aluminum foil at a temperature of 180 ° for 60 minutes. After that, I took them out and removed the skin.
  2. We take a bowl to which we will throw sugar, cinnamon, ginger, lemon peel and salt. Add the two eggs and beat everything vigorously. Then I tossed the pumpkin puree I got in the first spot next to the cooking cream brick. We're removing everything again.
  3. After that, we will pour this mixture into the pastry that we will put in the oven at a temperature of 220 ° C for about 15-20 minutes. Then reprogram at a temperature of 170 degrees for the next 50 minutes. To make sure the cake is ready, we will insert a toothpick through the center, which will have to come out completely clean.
  4. Remove the cake from the oven to allow it to cool completely for an hour. Finally, this pumpkin candy will be ready for tasting. From NatureVia we recommend to accompany it with a cream or a little vanilla or strawberry ice cream as an accompaniment.

As you can see, this recipe for pumpkin pie It is very easy to prepare. In fact, it is very possible that next Christmas you always have an unmissable meeting with this sweet American that is so irresistible in our mouths. Christmas Christmas Recipes Christmas Recipes


Method of preparation

Grate the pumpkin, place it in a saucepan and fry in Unisol oil for the first press. Add sugar and cinnamon and leave on the fire until the pumpkin is soft. Place the pie sheets in an oven tray, two by two, grease with oil, then add composition, then again 2 sheets of pie greased with oil over which we put the composition again. It is not an exact number of layers.

Put in the oven heated to 160 degrees and leave until the pie sheets are browned. After removing from the oven, sprinkle with powdered sugar. Be careful not to cut before it cools.


Pumpkin pie

We present a seasonal dessert, full of flavor: Pumpkin pie.

ingredients

a packet of pie sheets

Method of preparation

& # 8211 Grate the pumpkin (on the grater with large holes) the day before cooking (preferably in the evening) and mix with the caster sugar

& # 8211 The next day we prepare the pie as follows:

We present a seasonal dessert, full of flavor: Pumpkin pie.

Grease 3-4 sheets of pie with oil and put in the tray (lined with special baking paper), then take a well-squeezed pumpkin in hand and sprinkle in the rain over the sheets then sprinkling 2 sachets of vanilla sugar.

Place two more sheets greased with oil over the pumpkin composition and so on until we finish with the pumpkin.

About 3-4 sheets should be on top of the pie. Then grease the top sheet with oil and the remaining pumpkin juice.

Put the pie in the hot oven (180 C).

From time to time we take out the pie and sprinkle it with pumpkin juice.

It is ready after an hour and a half.

The pumpkin must be well squeezed and do not forget to sprinkle vanilla sugar over it in the pan.


We prepare the large stove tray lined with baking paper.

Because we use commercial sheets that are usually a total of 12-14 sheets, we will divide them into two, namely:

-We will place the first part of the sheets on top of each other, but they will be greased with oil with the help of a brush so as not to stick to the baking between them.

Add the pumpkin paste over them, then the rest of the leaves as in the first half of the leaves.

We will grease the sheets on top with a little syrup of sugar, which we make very quickly and certain : in a kettle put 1/2 cup water with 3-4 tablespoons of sugar and leave it until the sugar melts.

Before the pie is put in the oven, we will cut it into squares because it will be much easier to take out of the tray and put on a plate.

The tray will be placed in the preheated oven at 170 degrees for 30-45 minutes until the pie turns a copper color.

When the pie is ready, let it cool a bit for 30 minutes, then powder it with sugar.


Method of preparation

Grate the pumpkin, place it in a saucepan and fry in Unisol oil for the first press. Add sugar and cinnamon and leave on the fire until the pumpkin is soft. Place the pie sheets in an oven tray, two by two, grease with oil, then add composition, then again 2 sheets of pie greased with oil over which we put the composition again. It is not an exact number of layers.

Put in the oven heated to 160 degrees and leave until the pie sheets are browned. After removing from the oven, sprinkle with powdered sugar. Be careful not to cut before it cools.


Ingredients for the filling

1. Preheat the oven to 220 °. In a medium bowl, mix the flour with the salt and oil with a fork until smooth.

2. Add cold water, then stir again until the water is incorporated. Shape the dough into a round shape, then shape it with your fingers on the bottom of a round tray with a diameter of 22 cm.

3. Cook the pumpkin with the sugar in a saucepan until soft, then remove using a whisk to remove excess water.

4. In a large bowl, beat eggs with a whisk and incorporate the hardened pumpkin, cinnamon, salt, ginger, cloves and milk.

5. Pour the pumpkin mixture over the dough in the pan, and put the pie in the oven for 60 minutes, after the first 15 minutes, lower the heat.

6. After the pie has cooled completely, put it in the fridge for 1-2 hours. Meanwhile, beat the whipped cream with the 2 tablespoons of sugar, then garnish each slice with a little whipped cream.


Video: Κολοκυθόπιτα εύκολη χωρίς φύλλο. foodaholics Super easy zucchini pie with no crust (January 2022).