Pumpkin pie

Pumpkin pie.

Learning pumpkin

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Sift the flour (400g), add the softened butter (250g) and rub your hands all in fine crumbs. Beat 1 egg with salt. And add it to the flour with butter or oil. Knead the dough.

Then roll it into a ball, wrap with foil and place in refrigerator for 30 minutes.

Pumpkin (900g) chopped and stew until tender in a little water.
The water should evaporate.

Beat pumpkin blender. Add the sugar in it (the recipe 200g, but for my taste would be enough and a half), vanilla sugar (bag), a little cinnamon, salt (to taste) and 25% cream (200ml).

The dough is spread in the form pierce fork and bake for 15 minutes at a temperature of 190 c.

Then, to get the dough and pour it on the pumpkin mixture. After this set
cake for another 45 minutes at 180 g.

Let cool before serving cake and eat with pleasure!

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