I'ma fan of pumpkin pie, and decided I had to know how to make one, and I could get the pumpkin and pumpkin pie not a sale. It is not often that sold in my city, in fact, when the fall began first thing I thought is in a delicious pumpkin pie, but I suspected it would have to go out and buy "the other side." But after doing the experiment they began to sell in a shop here, we bought it for such, but honestly was not the same, but he knew that saborcito to artificial, as when testing a normal supermarket fruit and then eat an organic, first thing you think is "do not know medicine." He lacked that touch of home.
is really cool to enjoy the process of doing a project like this, get the ingredients, the right recipe and get down to work. For me it was the first time to cut a pumpkin, and is very rich, because smell is super fresh, the texture and consistency of the fruit is very different, and contrary to what I imagined, the part containing the seeds (like those of a melon) is disgusting, rather, as I say, it smelled very rich something natural and fresh.
In total I made 4 pies, two out of the first "wave", and used a pie crust that already sell lists because, as was my first time do not want to risk ruin and venture to make a bad scab. But in the second batch of pies was more confident and made my own pie crust. The first batch I am very rich, was what I wanted, except for the crust, I was disappointed not to have a richer crust, so the second time and I did and went well, but I need to perfect it, but the 1st was pretty good.
So here I share the recipe on which I based myself, I chose one in which the pumpkin puree home away from home and can not, because yes, there are many recipes for this pie but canned pumpkin puree. .. and that brings nothing to joke.
Recipe for homemade pumpkin pie:
Crust:
-2 cups sifted flour
-1 1 / 2 sticks butter -1 tsp salt
-6
tablespoons ice water (I added also a little ground nut)
Filling:
-2 eggs, lightly beaten
-1 / 2 kg pumpkin puree: Boil 1 kg of pumpkin in a pressure cooker for approx. 40 mins. with 1 cup of water as it is cooked remove the seeds, squeezed and weighed (I have a pressure cooker and cook the squash in the steamer, was very good).
-3 / 4 cup brown sugar
-1 / 2 tsp.
salt - 1 tbsp.
cinnamon -1 / 2 tbsp.
ginger -1 / 4 tsp.
ground cloves (I added 1 / 2 tsp. of nutmeg) -1
can evaporated milk (I used Carnation )
Procedure:
The crust is made by mixing flour with a stirrup, salt and butter. After water is added by the spoonful until you go attaching a soft dough. Refrigerate for 30 mins. and then spreads to roll enough to cover the mold to be used. For the filling
what you do is mix all ingredients in blender.
Pour filling into crust and bake for 45 minutes at 200 ° C.
When the pumpkin is already cooked (in this case steam) separate it from the shell
to prepare the mash.
Since you have the puree is poured over the crust.
So is how it looks once baked.
And the verdict of the first round: yumi! although the crust could be better.
Toast the seeds to take advantage and eat them as Botanita.
The verdict: they were rich but I passed the salt: p
I recommend using only a little salt over the seeds and add a little spice.
This process saw the 2nd round, crusty home.
The verdict in the second round, did better with homemade crust, but still lack
improvement. Rich puree.
And they could not miss the pancakes I made with leftover mashed me.
0 comments:
Post a Comment