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Pumpkin pie with nut crumb, step by step recipe with photos

  • peeled walnuts — 0.3 cup
  • flour — 0.3 cups
  • sugar — 0,25 glasses
  • ground cinnamon — 1 tsp.
  • butter — 2 tbsp. l
  • a pinch of nutmeg
  • pumpkin pulp — 500 g
  • sugar — 1 cup
  • butter — 100 g
  • eggs — 3 pcs.
  • flour — 1,25 glasses
  • sugar — 0.5 tbsp. l
  • ice water — 3 tbsp. l
  • salt — 0.5 tsp.
  • butter — 100 g

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Pumpkin and pastry are open and closed pies, pies, puddings, casseroles, muffins,.

There is an opinion that the expression “to knock on the pumpkin” refers us to the method of turning away.

Pumpkin — one of the most picturesque vegetables. Round, smooth, bright and brilliant — such we are.

Unfortunately, we rarely use pumpkin in our diets. And it is absolutely in vain: pumpkin dishes.

Pumpkin dishes are very popular all over the world. In Europe, pumpkin soup is cooked, casseroles are prepared,.

Good day!

The filling hardens after the cake has cooled. if you put semolina — it will not be so gentle and light. but a teaspoon of cinnamon for a crumb is too much: my little bitter taste is bitter, next time I’ll put half.

For me, too, the filling is liquid.

In the recipe, it was not clear to me exactly how to boil the pumpkin, whether to drain all the water, and why it was so liquid. In the end, I decided to add some flour. Although as stated in the comments below, the idea to add a semolina is better!

But this is the next time. I left the filling for some reason .. And cut the dough.

It was necessary to cut less. In terms of my form, not lower.

While still baking. Very interesting. This is my first experience with pumpkin.

The filling is incredibly tasty.

Just got out of the oven.

And the filling should be liquid?

I’ll wait until it cools, it can become more tight. now it cools down and the zinc falls.

Errors that I made — poured too many beans, because of this, the dough did not bake and when I put it on an additional 5 minutes, it was very swollen. Although it may be necessary to set the temperature more, as already noted in other comments?

And in the process of baking, the edges of the dough sank somewhere around an inch.

Pumpkin pie with nut crumb A lot of salt in the recipe for the cake.

It turned out a great contrast between salty dough and sweet filling.

Korzh put on 230 degrees for 15 minutes and then on 5 — as in the magazine was, there is probably a typo!

And in the stuffing I added semolina about 100 grams, so it was not so liquid! It turned out gorgeous!

I love this cake very much!

Sometimes I add the juice of one lemon in the filling is great!

No need to add soda to the dough, it has a good ratio of flour and butter.

But the hard one turned out most likely from the fact that they were thoroughly kneaded — such dough does not like it.

the cake is delicious. but the dough came out too hard, you need to add soda.

Sahara lied in half, and did not regret it.

Nuts did not add at all, only nutmeg for aroma, it turned out very gentle and everyone liked it. Thanks for the recipe and advice in the comments)))

I join the praises — the cake is awesome.

Many thanks to the comments: on the advice of leadia, she added nuts to the dough, on the advice of AnnLi she used hazelnuts, on the advice of the Guest she put less sugar in the filling.

And what a flavor from the filling, when I met a pumpkin with roasted hazelnuts and nutmeg!

Very tasty, the family liked it! Do not immediately realize that this is a pumpkin! The next time I repeat, only add significantly less sugar in the dough and in the filling.

Made without nutmeg, and cinnamon added to the filling.

It turned out very, very tasty! If you do not tell anyone that the filling of the pumpkin, no one would guess. But I could not resist, and slightly changed the recipe.

I already had a piece of shortcrust dough (homemade), so I used it and took hazelnuts, ground it in flour and added it to pumpkin cream. umm

Thanks to the author for such beauty!

Why pour the beans on the cake?

How can you do without them? In bschem, I think delicious.

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