Pumpkin pie come thanksgiving

Description

Since 1863 thanksgiving is celebrated on the fourth Thursday of November and is an annual tradition in the United States. This year the festival falls on 22 November. It involves a number of traditions that Americans hold sacred and honored. All family members must go to Church and after the service to gather around the holiday table which invariably adorn the Turkey and pumpkin pie. The last recipe I want to bring to your attention.

Ingredients

Puree vegetables

425 g
Brown sugar

160 g
Butter

110 g
Flour

185 g
Cream

235 ml
Milk

160 ml
Chicken egg

3 piece
Ginger

1 tsp
Cinnamon

0.25 tsp
Carnation

0.25 tsp
Nutmeg

0.25 tsp
Walnuts

25 g
Cookies

30 g
Leavening agent

0.25 tsp
Salt

Cooking

The number of products for this form 20-23 see Volume 1 cups - 240 ml, 1 tsp - 5ml, 1 tbsp - 15 ml. If you don't have pumpkin puree, then cook it for 10 minutes. Clean the pumpkin from the skin and seeds, cut into slices. Put in a bowl and place in the microwave for 3-5 minutes on maximum power or until tender. You can spread out on the baking sheet and bake until tender, but it will take more time.

Preroute the softened pumpkin flesh using a blender or mash with a potato masher for potatoes, as I did.

Proceed to the base of the pie. Cold butter cut into cubes, add the flour, baking powder and salt.

Put the mixture in a food processor and turn on "pulsation" for 20 seconds. or until then, until you see coarse crumbs. I the entire procedure was done using the blender, turning on and off it at low speed. Get that kind of dough.

Add the cream and pulse another 6 times or until until the dough starts to slightly stick together. Important! Not work with the dough too long, otherwise the dough won't turn out so crumbly and tender. Put the dough in the package.

And slightly crosses it right through the foil, forming a ball. The dough should be elastic and easy to gather into a ball.

Roll out the disk's size shape, wrap in cling film and put into the refrigerator for at least 1 hour. You can store the dough in the refrigerator for up to 24 hours. In General, this is the perfect base for all kinds of pies - both sweet and savory. You can make 2 or 3 portions, roll out discs, wrap them in foil and put in the freezer. There, they are perfectly stored up to 3 months.

Ginger biscuits and nuts grind. I was nuts rubbed on a grater and liver conducted with a rolling pin. By the way, ginger biscuits long before the pie was cooked for this recipe http://www.povarenok .ru/recipes/show/492 07/ Try it necessarily - very tasty, spicy, crunchy and stored for a long time! Masha, thank you very much!

Meanwhile, we will continue to prepare the filling for our pie. Pumpkin puree to shift into a saucepan, add the spices - ground dry ginger, cinnamon, nutmeg, cloves, salt and brown sugar.

Put on fire and boil until thick. Our bright orange puree radically change not only taste, but color. The degree of boiling depends on the consistency of the filling in the finished cake. I uvaria to strong thick, so the filling turned out dense. If you like more creamy filling, not too uvarovite pumpkin puree.

Remove the pan from the heat, turn on the mixer on the smallest momentum and begin to puree, gradually adding the cream, milk and eggs. Take the dough from the refrigerator, put in shape, cut the excess using a rolling pin. From scraps of dough and remnants of pumpkin puree I have prepared two baskets (see final photo).

On the bottom pour walnut-ginger crumbs, lightly pressing it into the dough.

Pour on top of pumpkin filling. It will be very liquid. Do not worry, so be it! All perfectly thickens after cooling. Bake pie 50-60 minutes at Т190. If the edges begin to brown, cover them with foil. The cake must be well cooled before you cut it. I stood in the refrigerator overnight. Garnish with whipped cream and nuts.

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