Pumpkin pie with walnuts

Description

Hi sweet tooth! I'm back to you with a very tempting seasonal pie. I love cooking pumpkin. She is so multifaceted and brings to the meal some autumn charm. But at the same time, the pumpkin in its purest form I don't really like, so I try it all the time as something to embellish and disguise to the pumpkin itself was difficult to learn and to leave only the light autumn charm :) so this cake, it is not just pumpkin, it intertwines a lot of tastes.

Ingredients

Flour

1.5 cup
Salt
Butter

140 g
Chicken egg

3 piece
Water

4 Tbsp
Puree vegetables

1 cup
Cream

0.66 cup
Brown sugar

0.75 cup
Yolk egg

2 piece
Cognac

2 tsp
Vanilla
Cinnamon

0.75 tsp
Ginger

0.25 tsp
Honey

0.5 cup
Walnuts

1.5 cup

Cooking

To obtain the pumpkin puree to prepare pumpkin for a couple or bake, and then preroute.

To prepare the dough in the bowl of a food processor, combine flour, 1/2 tsp salt 110 g chilled butter. Whisk until the state of bread crumbs. Add 1 egg and 4 SL. L. of ice water (add 1 tbsp at a time, as you may need slightly less water) and whisk again until the dough start to gather into lumps. Quickly knead the dough with your hands, form a disk, wrap in cling film and refrigerate for 1 hour.

To prepare pumpkin filling, whisk together until smooth pumpkin puree, cream, 1/2 stack. brown sugar, 1 egg, 1 egg yolk, cognac, a dash of vanilla, 1/2 tsp cinnamon, ginger, and 1/4 tsp salt.

Honey for pouring, whisk together the honey, 1/4 Cup. koechnogo sugar 30 g of melted butter, 1 egg, 1 egg yolk, a pinch of vanilla, 1/4 tsp cinnamon and 1/8 tsp salt.

Preheat the oven to 230 deg. Shape with a diameter of 23 cm grease or line a rimmed baking paper. Roll out the dough according to the diameter of the mold.

Lay base boards.

Slightly whisk the pumpkin filling and pour it into the base.

Top evenly distribute the nuts.

The nuts pour the honey filling. I used a form of 22 cm diameter and this photo shows that she was too small for the amount of toppings. Make no mistake, form should not be less than 23 cm.

Place in oven and bake for 10 minutes. Then reduce the heat to 150 deg. and bake for another 40 minutes. As I baked in the shape of smaller diameter than intended for the recipe, layer the toppings I got thicker and it took 1 hour to propagate it. Serve pie warm or at room temperature.

Comments and reviews

Leave a comment or a recipe review