Autumn Spice Pumpkin Pie

A sweet and low calorie cake with a cheerful color. Crumbly shortbread dough and delicate spicy filling. Serve completely cooled with tea, coffee, milk.
cook time: 3h
Liam Carson
Autumn Spice Pumpkin Pie

Nutrition Facts (per serving)

169
Calories
7g
Fat
23g
Carbs
4g
Protein

Ingredients (8 portions)

Dough:

Wheat flour 150 g
Egg yolks 1 pc
Powdered sugar 30 g
Margarine 80 g

Filling:

Sugar 100 g
Nutmeg 0.5 tsp
Corn starch 25 g
Eggs 3 pc
Pumpkin 750 g
Egg whites 1 pc
Ground cinnamon 1 tsp

Recipe instructions

Step 1

Step 1
Mix flour and powdered sugar.

Step 2

Step 2
Grate cold margarine on a fine grater and mix with flour.

Step 3

Step 3
Divide the eggs into whites and yolks. Add one yolk to the flour mixture and knead the dough.

Step 4

Step 4
Roll the dough into a ball and put it in a bag in the refrigerator for 30 minutes.

Step 5

Step 5
Mix pumpkin puree, sugar, yolks and starch thoroughly, preferably using a blender.

Step 6

Step 6
Add whites and beat until fluffy.

Step 7

Step 7
Separate a small piece from the dough for decoration. Mold with a diameter of 20 cm. Roll out a layer 2-3 mm thick, 30 cm in diameter. It is better to roll out on baking paper or cling film; if necessary, dust the dough with a little flour.

Step 8

Step 8
Place in a baking dish lined with paper, form 4-5 cm sides. Prick well with a fork and bake in an oven preheated to 200 degrees for 5 minutes.

Step 9

Step 9
Place the filling and bake at 170 degrees for 50 minutes.

Step 10

Step 10
The filling will rise, but will level out as it cools. 10 minutes before the cake is ready, place decorations from the remaining dough on the pie. Cool the cake completely in the pan.

Additional rubrics

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