Pie with coffee and pumpkin filling

Category: Confectionery
Pie with coffee and pumpkin filling

Ingredients

Dough:
powdered sugar 50 g
butter 100 g
flour 150 g
Filling:
pumpkin (raw, peeled) 200 g
Brown sugar 2 tbsp
eggs (large) 1 PC
cream 33% fat 150 ml
sugar 40 g
corn starch 2 h l
strong coffee 50 ml
cinnamon, nutmeg, cardamom 0.5 kof. l

Cooking method

  • 1. Cut the pumpkin into small cubes, mix with brown sugar, put in an oven preheated to 170C and bake until soft. Transfer half of the finished pumpkin to a blender along with the resulting juice and puree.
  • 2. Mix the powdered sugar with flour and small pieces of chilled butter. Using a blender, beat everything into crumbs and knead the dough. Distribute the dough in a mold (D 20 cm), raise the sides by 3.5-4 cm.
  • 3. Lightly beat the egg with sugar and starch (as for an omelet). Bring the cream to a boil and combine with the egg, stir quickly until smooth. Add spices, pumpkin puree, coffee and heat everything over medium heat until slightly thickened.
  • 4. Spread the remaining pumpkin over the surface of the dough, pour the filling on top and place in the oven preheated to 170C for about an hour (or a little longer). When pressed with your fingers, the finished pie springs slightly, and there are no traces of filling on the skewer.
  • Pie with coffee and pumpkin filling

The dish is designed for

6-8 servings

Cooking program:

oven

Note

Cook with love and bon appetit!

MariS
Marishka, and I am the first for your treat - thanks for such a treat!
Very nice!!!
Twist
Marish, Thank you! Help yourself to your health !!!
And that there is a pumpkin in the filling, no one has guessed yet
Olesya425
Marina! I am sitting, then, crushing your sour cream, and here's the catch: another pie! What an interesting one! My children will not appreciate it. They have no coffee. And for myself I'll try. This is necessary! You also have time to drink coffee in a cafe! I already forgot where these cafes are. At home it is tastier and, obviously, safer. My husband disdains, he says that he has not seen the cook, he will not eat. I even cook myself when we are on vacation abroad.
Twist
Olesya, The secret is that it tastes better at home. But if it hadn't been for coffee with my daughter, a new homemade pie would not have appeared.
Everyone who tried it liked it.
Olesya425
In speed then! Wow! You can open your own pastry shop! In Provence ... Or Switzerland. There are such pastry shops ... Nnnnam!
Twist
You can open your own pastry shop!
Olesya, for this my skills are not enough, I'm just an amateur. But I really wanted would
But one of my pie has taken root in one of our cafes. I once visited the sister of the hostess of this establishment, I liked the cake. She asked everything about the recipe and now they have "Snow White" in their assortment.
Olesya425
Yes, okay, not enough. You are being shy. Your cake stuck in the cafe. Come on, I didn't even take money for using your recipe (horror, mercantile I, I see money in everything). The French do not have such a range. They launch one recipe and revolve around it. And each cafe with its own recipe. Who is in that much. I liked one pie there. Can't find the recipe. It looked like this: a plate like puff pastry, at the bottom of the plate, like a shortbread cake, then cream (like with mascarpone), then fresh berries and everything is filled with transparent jelly on top. Oh how! The plate is approx 28 cm in diameter. And so crispy! There is also a wavy plate, which means that the shape is one-piece. There were such pies with lingonberries, blueberries, strawberries (this one without shortbread), raspberries, plums and rhubarb. 1/8 part costs 4 euros.Oh, she said something superfluous! Can you make a pie like that?
Twist
OlesyaThank you for such trust.
And in the preparation of such baked goods, I do not see anything super complicated. It is quite possible to do this at home.
Olesya425
Marina, teach me! A?
Twist
Olesya, with pleasure!
Olesya425
Marinochka, I'm waiting. Lay out the recipe! Oh, hold me by my horse hooves! I’ll come, I’m such a glutton, to a master class. I want to learn how to cook, try, understand how you can come up with recipes.
Twist
Olesya, I will try my best. But this will only be my vision, I'm not a pro
Olesya425
Marina, I baked your cake! Either you need more starch, or you need to keep it in the oven for an hour and a half, I didn't understand. Such a height as yours did not work out. This cake came out. But, hot raw does not happen! My kids: two out of three said "awesome tasty" and hushed up half. Now my husband will arrive in time. Maybe I can taste it cold ... Or maybe because I didn't put the pumpkin pieces on the bottom, but anointed them with puree. Our pumpkin does not lie for long, I baked it all in the oven and put puree in the freezer. Well, dumb pie! The third piece I wrinkle, and that, that is already twelve at night. All this will go to goodness, to beauty! Thank you !!! Visited you again!
Olesya425
And one more thing: in the photograph he seems to be watered with something. What's this?
Twist
Olesya, I am very glad that I liked the cake!
But the "puree" was definitely superfluous, the filling itself was moist. And it looks like you didn't keep it on fire to the required density. The filling is prepared according to the principle of a custard. Therefore, it took longer to bake, and the dough absorbed excess moisture. And I don't pour anything on the cake on top - it's a shiny crust
Olesya425
Ponyanochki! Mashed potatoes do not boom! Then I need 100g of pumpkin puree in the filling. So? I also want to bungle this pie. Inexpressible ossification!
Twist
Olesya, if you increase the amount of puree in the filling, then you need to add another egg and increase the starch. But I would not add more than 50 g of puree.

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