Pumpkin cheese pie
By BlakeCollins
Ingredients: salt,milk,butter,eggs,egg yolk,fine sugar,corn starch,low powder,cream cheese,cold water,pumpkin puree
Recipe Recommendations
- sweetening
- baking
- several hours
- ordinary
Steps for Pumpkin cheese pie
1
Sift the flour, mix with the fine granulated sugar, add the softened butter, and knead until coarse corn kernels.
2
Mix the egg yolks, cold water, and salt well until the salt dissolves, pour into 1, and mix well into a dough (don't knead for too long, just mix well, so that the pie crust will be crisp and loose).
3
Wrap in a crisper bag and place it in the refrigerator for more than 1 hour.
4
Add the cream cheese to the fine sugar and heat it over water and stir until the cheese is smooth. Stop heating, and slowly add the beaten egg liquid to the cheese paste and stir well.
5
Add corn starch to milk and mix well.
6
Mix the cheese paste and milk well, add the pumpkin puree to 7 ingredients and mix well to form a pie filling.
7
Take out the pie skin, use a rolling pin to roll the pie skin into a round piece slightly larger than the mold, place it on the mold, tighten it with your hand, and use a rolling pin to gently press the edge of the mold to cut off the excess pie skin on the edge. Use a fork to make small holes in the bottom of the pie crust to prevent bulging during baking. Pour in the pie filling 8 minutes full.
8
Put in the preheated oven at 200 degrees for 10 minutes, turn to 180 degrees for about 25-30 minutes, and bake.