Pumpkin pie

This time we offer you to cook a fragrant and very tasty pumpkin pie. The recipe is simple, the dough is prepared quickly, and the filling is even faster. To make the cake insanely tasty, it is important to choose the right pumpkin. It is better to take an elongated, rounded end. This is a nutmeg variety, it is the sweetest, so it is ideal for baking. Take a pumpkin of medium or small size. In large overgrown fruits, the pulp is drier, often watery, and may even be bitter.

Ingredients

• For the dough:
• 100 g of flour;
• 20 g of crushed almond flour;
• 75 g of soft butter;
• 1 st. l. sugar;
• 1 lemon (need only peel);
• 1 egg (need only the yolk);
• salt;
• butter and flour for shape.
• For the cream:
• 700 g pumpkin;
• 2 eggs;
• 80 g of honey;
• 1 st. l. spices (cinnamon, cloves, nutmeg, ginger);
• 1 st. l. rum;
• 1 st. l. starch;
• 2 st. l. crushed almond flour.

Directions

1. We will cook the cake in a form with a diameter of 24 cm. If you have another, adjust the number of ingredients. To bake a pumpkin pie at home, it is better to take a round form with removable boards.
2. In one bowl, mix the flour with the almonds, butter, sugar, chopped lemon zest, a pinch of salt, and egg yolk. Knead to form a thick homogeneous dough. Wrap the dough in cellophane and refrigerate for 30 minutes.
3. Peel a squash, grate it and slice it. Do not remove the fibers in the center of the pumpkin - they have all the sweetness.
4. Boil the pumpkin pieces for 20 minutes.
5. Using a food processor or mixer, mix the pumpkin with the eggs, honey, spices, rum, and starch to form a homogeneous cream.
6. Roll out the dough to a thickness of about 4 mm.
7. Grease the form with butter and sprinkle with flour.
8. Line with dough. Pinch the edges so that they stick to the shape and form teeth.
9. Pour the crushed almonds on the bottom of the form and pour pumpkin cream. Level the surface with a spatula. Wrap a layer of foil, covering the edges, as shown in the photo. Bake for 50 minutes at 180 degrees.
10. How much to cook a pumpkin pie depends on the size of the form. If the capacity is larger, bake longer.
11. After the pumpkin pie is baked, take it out of the oven and cover it with a waffle towel - let it rest, cool down and reach full readiness. It is served chilled.