John Myers
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Pumkin Pie
The perfect pumkin pie recipe with a picture and simple step-by-step instructions.
dough
- 70 g Sugar
- 175 g Flour
- 85 gr, Margarine
- 1 tsp Baking powder
- 1 tbsp Soy flour
- 3 tbsp Water
filling
- 0,5 Hokkaido pumpkin
- 150 ml Vanilla soy milk
- 60 g Sugar
- 3 tsp Food starch
- 1 tsp Cinammon
- 1 pinch Salt
- 0,5 tsp Ground ginger
- 1 pinch Ground carnations
- 1 pinch Nutmeg
- Core the pumpkin and place with the cut side down on a baking sheet lined with baking paper. Then bake in the oven at 200 ° C for about 45 minutes. Then peel off the peel, finely puree the pulp and measure approx. 450 grams (for me, half a pumpkin made exactly 450 grams, but a few grams more or less probably doesn’t make much difference).
- Mix the soy flour and water and knead with the remaining ingredients to form a smooth dough. Wrap in cling film and refrigerate for about 30 minutes.
- Grease a tart pan. Roll out the dough and use it to line the mold. Prick several times with a fork.
- Mix the pumpkin puree with the remaining ingredients for the filling and spread on the dough. Then bake for about 60 minutes at 175 ° C.
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