Pumpkin Pie

Based on pumpkin pie (pumpkin known as Castilla in some Latin American countries), cane sugar and flour. Very traditional in US to celebrate Halloween and Thanksgiving.

Difficulty: medium

Preparation: 1 h. and 15 min.

Ingredients for 6 people

MASS
• 1,1/2 cups flour
• 1/2 cups 100% vegetable margarine
• 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 soy milk (or any other vegetable milk)

FILLING
• 1kg pumpkin
• 1/2 cups brown sugar cane
• 1 cinnamon stick

Preparation

We start washing the pumpkin. Then cut them into pieces and we will remove the shell. Then we will put it in a saucepan with the cinnamon stick and cover water, pouring over sugar. We'll put over high heat and when it begins to boil, we go down to medium heat and leave covered baking for about one hour, checking occasionally that has not consumed all the water so we do not burn.


The pumpkin should be disposed completely and look like a puree. It is important that this happens naturally and not make the puree with a blender as giving the necessary time cooking pumpkin collect all the flavor of cinnamon and sugar. Once you have broken the Pumpkin let the fire until completely consumed the excess water and remains a fairly thick puree. Will remove the cinnamon stick and let cool.

While the pumpkin puree cools prepare the dough for the base. To do this will be in a large bowl the dry ingredients (flour, baking powder and salt) and mix with a spoon. Then add the margarine and milk and start working the dough with your hands until smooth and manageable. Needless to knead a lot, you simply look good linked to extend it.

We'll take a little flour on a flat surface and extend the dough with a rolling pin until it is the size of the mold that we will use for the cake (we will consider to be covered both the background and the edges of the mold). The base dough should be rather thick, and the filling is very humid and we do not want to break the bottom of the pie.

If our nonstick pan is not what spread with a little margarine or baking paper we use.

We will put the dough in the pan and crush slightly with your fingers. Then we'll take the stuffing (which should be warm or cold, never hot!)

Now we just have to bake the cake at 175 ° C for 45 min. If the oven has the option of putting the heat up or down it will first only down for 20 minutes and then up and down.

Comments Recipe

This cake is eaten cold or at room temperature. You may be stored two or three days in the refrigerator. You can serve with whipped cream or ice plant.