Learn how to make pumpkin pie easy way and enjoy every bite of it! When it comes to
Thanksgiving, it’s a must-have homemade traditional dessert. It’s baked until creamy but easy to slice, in a crispy pie crust. This version is more lightly, without spices – more focusing on pumpkin taste itself, but filling is perfectly yummy.
Ingredients:
250 g flour
4 tablespoons sugar
1/2 teaspoon salt
120 g butter
1 egg
1/2 dl water
1 kg pumpkin
2 dl cold water
100 g sugar
1 squeezed lemon
4 eggs
200 g sour cream
1. In a bowl stir together flour, sugar and salt. Add softened diced butter and 1 egg. Knead the dough quickly adding water gradually. Make a dough ball and wrap plastic foil around it. Refrigerate for 30 minutes.
2. Cook cubed pumpkin in cold water for 15 minutes or until tender and than strain it. After 10 minutes of cooling down blend pumpkin with stick blender. Add sugar, squeezed lemon, eggs and sour cream. Blend well all together.
3. Roll the dough out and place it into pie tin or cake mold. Tuck it in with your fingers, making sure it is smooth. Press the edges all around using spoon. Bake in preheated oven at 180 °C for 15 minutes.
4. Pour the pumpkin mixture in and bake for 30 minutes more.