Pumpkin Pie with Nut Crumb

Pumpkin Pie with Nut Crumb


For baby:
Peeled walnuts — 0.3 cups
Flour — 0.3 cups
Sugar — 0.25 cup
Ground cinnamon — 1 tsp.
Butter — 2 tbsp. l
Nutmeg — 1 pinch
For filling:
Pumpkin Pulp — 500 g
Sugar — 1 stack.
Butter — 100 g
Eggs — 3 pcs.
For the test:
Flour — 1.25 stack.
Sugar — 0.5 tbsp. l
Ice water — 3 tbsp. l
Salt — 0.5 tsp.
Butter — 100 g


Sift flour and salt into a bowl where the dough will be kneaded. Cut butter into cubes, send to flour and rub with hands until crumbs form. Pour in ice water, stir. If the dough is dry, add some more water. Roll the dough into a ball and wrap with cling film. Put in the fridge for 1-2 hours.

  1. Sprinkle the table with flour and roll the cooled dough on it into a round layer. Transfer the dough into a baking dish, press it to the bottom and sides, cut off the excess dough. Send the dough in the form for another 1 hour in the fridge.
  2. Remove the dough form from the refrigerator, cover with baking paper and pour in the load (baking balls or just cereal), send to the oven, already heated to 180 degrees, for 15 minutes. Remove the base from the oven, empty it from the load and paper, bake for another 15 minutes, cool.
  3. For the filling, boil or bake the pumpkin until ready. Add a pumpkin using a blender, adding sugar and butter to it. Beat 2 eggs, mix everything up to complete homogeneity. Pour the base filling.
  4. Prepare a nut crumb: chop nuts. In a bowl, mix the sugar with cinnamon and flour, nutmeg and butter. Stir in nuts and pour over the filling. Bake for 45 minutes at 180 degrees and cool.
Pumpkin Pie with Nut Crumb
Pumpkin Pie with Nut Crumb

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