Pumpkin Pie Recipe
An absolutely delicious pumpkin pie!
pumpkin pie vegan minimalist baker
- * 2 teaspoons dry yeast
- * 1/2 teaspoon salt
- * 250 ml of cold milk (or at room temperature)
- * 2 tablespoons sugar
- * 200 g margarine Rama Maestro
- * 500-550 g flour
- * For the filling:
- * 1 medium-sized pumpkin
- * sugar (to taste)
- * cinnamon
- * 50 g margarine
Preparation Pumpkin pie:
Rub the yeast a little with salt, add milk, sugar, soft margarine and flour. Knead an elastic and non-sticky dough. Let it cool for at least 4 hours.
- This dough can be used for pies, pies or pizza. The (original) author of the recipe claims that the dough lasts without problems for a few weeks in the refrigerator.
Cut the pumpkin, clean it of seeds, then cut it into slices. Put it on the grater with large mesh and put it to harden together with the sugar, Rama Maestro margarine and cinnamon. Boil until all the juice is gone and the pumpkin is soft. Leave to cool.
Remove the dough from the refrigerator and divide it into 2. Each part is spread in a sheet of about 0.5 cm, in the shape of a rectangle. Grease evenly with the pumpkin composition, then roll as tight as possible.
The obtained rolls are placed in cake trays greased with a little oil. Leave it to rise a little, grease it with egg yolk dissolved in a little milk and sprinkle with a little brown sugar. Bake over medium heat until golden brown. Leave to cool then portion.
- I think it would have worked very well in the form of strudel .
A truly magical pumpkin pie , which you will also find in the collection of selected recipes.