Recipes For Food Processor | Pumpkin Pie

Recipes For Food Processor | Pumpkin Pie

Pumpkin Pie

Recipes For Food Processor-Pumpkin Pie

Ingredients

1.2 kg of cleaned pumpkin into pieces

100 g of cane sugar

60g caster sugar

300 ml of milk

2 eggs

2 egg yolks

170 g flour

1 lemon

90 g of butter

1 teaspoon of grated ginger

nutmeg

Salt q.s.

1/2 teaspoon ground cinnamon

Preparation

On a floured kitchen, mixed homogeneously 160 g of flour, granulated sugar, 80 g butter, softened and chopped, a pinch of salt, 1 egg yolk and lemon zest. Form a sort of ball, wrap in plastic wrap and store in the fridge to rest for half an hour. In the meantime, take charge of the pumpkin. Further cut into cubes and subject it to a first quick cooking or steam in the oven for fifteen minutes.

When it is soft enough, pass the pureed schiacciaverdure and that will come out, pour it in a pan joining cold milk, all the spices and brown sugar. Place on the stove over low heat, stirring, you do well to absorb the milk, until the pumpkin mixture does not appear very hard and dry. Then you can add the remaining eggs. Remove the dough from the fridge, roll it with a rolling pin and form a sheet thickness of about 3 mm.

Cover a baking pan previously greased and floured with pasta, bucherellatela with a fork and, with the scraps of dough, shaped leaflets, which will stick to the edges of the tart spennellandole with the egg yolk and leaving some aside. Pour the beans on the basis of the tart covered with baking paper, add the leaves and bake at 180 degrees for 10 minutes. After this time, remove the pan, remove the beans and parchment paper and pour over crust, now hardened, the stuffing to the pumpkin, then store the cake back in the oven. Cook for 35-40 minutes, and garnish the tart baked pumpkin with leaves. Serve on a pretty platter for dessert ... and enjoy!