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Dessert pumpkin pie


Start with the preparation filling, to cool. Put the pumpkin on the small grater (it also works on the big one). Put it in a pan with butter and sugar. Transfer the pan to the heat so that the heat is appropriate. Stir continuously until the filling drops well and is not juicy. At the end add the vanilla, cinnamon, stir and leave for about 1 minute on the fire. Set the filling aside, let it cool.

Dough: In a bowl, mix the butter at room temperature with the sugar. Add eggs, one by one, mix after each one. Add the yogurt, vanilla, salt, mix. Mix the flour with the baking powder, gradually incorporate it in the above composition. When it hardens, knead by hand, until you get a homogeneous dough that is easy to shape. Divide it into two equal balls. Line a 24/37 cm tray with butter and baking paper. Sprinkle the flour on the work table, spread the first ball of dough, in a thin sheet, place it in the tray, prick it with fruit. Cut the excess off the walls. Put the filling, level it. Spread the second sheet of dough, place it over the filling, prick it with a fork. Put the pie in the hot oven at 170 degrees. Leave it until it browns nicely on top.

When it is ready, take it out of the oven, let it cool. Powder it with sugar and then serve it. Cover it with the remaining foil, and the next day the sheets will be soft and the pie will be sliced ​​more easily, then the hot one will crumble.

Enjoy your meal!


Video: 7 Desserts For Pumpkin Lovers (November 2021).