Pumpkin pie

  • Torta di zucca

INGREDIENTI

For the pie:
250 g of flour type 00 100% Italian wheat Molino Rossetto
120 g of cold butter
120 g of powdered sugar
2 yolks
1 whole egg

For the stuff:
300 g of pumpkin pulp
60 g of cane sugar
1 spoon of honey
100 ml of fresh cream
1 spoon of gluten free spice flavour Molino Rossetto

PRODOTTI USATI

  • GLUTEN-FREE SPICE FLAVOUR 4 B X 5 G MR

PREPARAZIONE

Prepare the shortcrust mixing cold butter and flour with your fingers until you obtain a sandy compound. Then add powdered sugar with the egg and yolks and process the ingredients until you obtain a homogenous compound. Knead the dough on a pan with some flour and then put it in the fridge for 1 hour. Cut in slices the pumpkin and cook it for about 15 minutes, then blend it until you obtain a smooth and homogenous compound. Mix the egg and the sugar, add spices, honey, pumpkin and add fresh cream. Remove the dough from the fridge, roll the shortcrust on a pie mold (24-26 cm with removable bottom) and remove the dough in excess. Pierce the bottom of the pie and pour pumpkin cream. Cook pumpkin pie in the preheated oven at 160°C for about 1 hour, until it is golden. Let it cool before you cut it.
Picture and recipe from Blog Un Tocco di Rossetto by Chiara Rossetto: http://www.untoccodirossetto.com/la-mia-pumpkin-pie/