Homemade pumpkin pie
Instructions
Cut the pumpkin into cubes, Cook in 20 g of butter, taking it slightly al dente, i.
e.
after 10 minutes; Let it cool and then move to the mixer.
Passed long to the mixer together almonds with a spoonful of sugar (taken from the total quantity), in order to obtain a fine powder.
Dissolve without frying it, 70 g butter.
With the electric mixer, whip the egg yolks with remaining sugar until mixture is puffy and fluffy.
Add, stirring with a wooden spoon, the powder of almonds, amaretti crumbs, melted butter, and making them fall to rain from sieved, flour, potato starch and 3/4 of sachet of yeast.
Finally, add the pumpkin puree and egg white previously fitted in well with a soda snow pizzichino of salt.
Grease a round mold fluted edges, 24 inches in diameter, spolverizzatelo with semolina, fill it up to three quarters with the dough preparation and pass in the oven at 190 degrees for 50 minutes.
Spent the time indicated, before churning out the cake should test several cooking by placing a toothpick in the Center comes out dry, if the cake is cooked to perfection.
Dessert, turn out onto a wire rack from pastry chef, let it cool, then transfer it to a serving platter and sprinkle with powdered sugar, if you like, of the decorations.
Ingredients and dosing for 8 persons
- 350 g of private and shelled pumpkin seeds
- 175 g of sugar
- 150 g of peeled almonds
- 80 g of flour
- 100 g of butter
- 35 g of potato starch
- 6 egg yolks
- 2 egg whites
- 2 amaretti biscuits
- Semolina
- 1 sachet of baking powder
- 1 pinch of salt
- Icing sugar