Pumpkin pie with cream cheese

Description

Delicate, light and incredibly delicious! )))

Ingredients

Butter

100 g
Sugar

50 g
Chicken egg

1 piece
Leavening agent

1 tsp
Flour

200 g
Pumpkin

400 g
Chicken egg

2 piece
Potato starch

1 Tbsp
Sugar

50 g
Cheese

400 g
Chicken egg

2 piece
Sugar

1 Tbsp
Potato starch

1 Tbsp

Cooking

Set of products

Melt the butter (on a steam bath or in the microwave) mix with egg and sugar. Add the flour with the baking powder and knead the dough well. Form for baking vystelit baking paper and spread the dough to form edge. Put into the refrigerator for 30 minutes.

Pumpkin grate on a coarse grater and boil for about 5 minutes stirring constantly. Cool.

Whisk the cooled pumpkin in a blender adding 2 egg yolks and starch. Beat the whites until stable peaks and carefully enter the pumpkin to the ground.

Do the same with cottage cheese filling

Remove dough from the refrigerator. In the center pour a spoon for each of the toppings. The filling must not extend beyond the bumpers.

Cover pie with parchment paper and bake in preheated oven 35-40 minutes at 180 degrees. After time remove the paper and bake for another 30 min. at a temperature of 160 degrees (consider the modes your oven)