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Pumpkin Pie Autumn

"Autumn" Pumpkin Pie

A sweet, light pie in a cheerful color. Crumbly shortcrust pastry and a tender, spiced filling. Serve completely cooled, with tea, coffee, or a glass of milk.

Tatiana EAO

Recipe author

Composition / ingredients

Servings:

Wheat flour

150

Margarine

Powdered sugar

Egg yolks

Pumpkin (mashed roasted pumpkin)

750

Eggs

Egg whites

Sugar

100

Corn starch

Ground cinnamon

Nutmeg (ground)

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 4 g

Fats 21 % 7 g

Carbohydrates 68 % 23 g

164 kcal

GI: 9 / 0 / 91

Cooking method

Step 1:

Mix the flour and powdered sugar.
Step 2:

Grate the cold margarine on the fine side of a grater and rub it into the flour.
Step 3:

Separate the eggs into whites and yolks. Add one yolk to the flour mixture and knead into a dough.
Step 4:

Roll the dough into a ball, bag it, and chill in the refrigerator for 30 minutes.
Step 5:

Thoroughly mix the pumpkin purée, sugar, egg yolks, and starch — a blender works best.
Step 6:

Add the egg whites and beat until fluffy.
Step 7:

Set aside a small piece of dough for decoration. Use an 8-inch (20 cm) pan. Roll the dough out about 1/8 inch (2–3 mm) thick and 12 inches (30 cm) across. It's easiest to roll it out on parchment or plastic wrap, dusting with a little flour if needed.
Step 8:

Fit it into a parchment-lined pan and form sides about 2 inches (4–5 cm) high. Prick it well with a fork and bake in an oven preheated to 400°F (200°C) for 5 minutes.
Step 9:

Add the filling and bake at 340°F (170°C) for 50 minutes.
Step 10:

The filling will puff up but settle back down as it cools. About 10 minutes before it's done, arrange the reserved dough decorations on top. Let the pie cool completely in the pan.