Pumpkin Pie with Condensed Milk
by Editorial Staff
Pumpkin pie with condensed milk will appeal to all gourmets: its filling is sweet, aromatic, tender. It is also nice that such pastries are prepared quite simply and not too long. And no hassle with the dough – we suggest using the ready-made puff. Yeast-free or yeast-free? It’s up to you to decide, but we like the first option better: in this case, the base of the pumpkin pie with condensed milk turns out to be light and crispy. And be sure to let the baked goods cool thoroughly so that the texture of the dish becomes more stable and the taste is very expressive.
Cook: 1 hour 30 mins
Servings: 8-10
Ingredients
- large egg yolks – 2 pcs.
- egg – 2 pcs.
- ground nutmeg – 0.5 teaspoon
- cream with 9% fat content – 250 ml
- ground cinnamon – 1 teaspoon
- pumpkin – 425 g
- condensed milk – 400 g
- ready-made puff pastry – 500 g
- salt to taste
For powder:
- peeled walnuts – 50 g
- butter – 50 g
- brown sugar – 85 g
Directions
- Prepare the filling for the pumpkin pie with condensed milk. First, the pumpkin must be washed, cut off the rind, and cut in half. remove seeds. Grind the pulp in a blender.
- In a skillet, bring to a boil 3 tbsp water. Put the prepared pumpkin pulp and simmer for 5 minutes over medium heat. Allow to cool, then rub through a fine sieve.
- Roll out the dough for pumpkin pie with condensed milk into a thin layer on a table dusted with flour. Put it in a mold with a diameter of about 26 cm. Put in the refrigerator for 30 minutes.
- Chop the pie dough with a fork several times. Cover the dough with foil, pour dry beans into the mold. Trim the edges, leaving 2.5 cm, bend them inward. Bake for 12 minutes. in an oven preheated to 200 ° C. Remove the dish from the oven, remove the beans and foil. Reduce oven temperature to 180 ° C.
- Beat eggs with yolks. Pour in the cream, condensed milk, season with cinnamon, nutmeg, and salt, add pumpkin puree, and stir.
- Pour the filling into the pie and bake for 50 minutes. Cool on a wire rack without removing it from the mold. Heat the butter in a saucepan. Fry the nuts, 1 min. Add brown sugar and cook, stirring occasionally, for 2 minutes. Place on top of the pumpkin pie.
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