Pumpkin Pie Lena

Pumpkin Pie Lena

Homemade pumpkin pie, featuring a juicy and tender texture with a perfectly finished crust, is both quick to prepare and simple to make. I am confident you will appreciate this recipe. Please follow the instructions provided.

Ingredients: simple, total time: 45 min.

1 kg of pumpkin
500 g of thin crust
20 Tablespoons of sugar
100 ml of oil+100 ml of mineral water mixed (if you do not have mineral water, mix with water and 1/2 tsp of baking powder)
powdered sugar/ for sprinkling
cinnamon/ optional

Preparation:

Grate the pumpkin and add the sugar. Stir the mixture and allow it to sit for 15 minutes.
Divide the dough into three equal parts.
Preheat the oven to 180 °C.
Grease the baking tray with oil. Take one portion of the dough and brush it with a mixture of oil and mineral water. Lightly sprinkle with sugar, then layer the second portion of dough and repeat the process. Place the third portion on top, brush with the oil and mineral water mixture, add the pumpkin filling along one-third of the dough lengthwise, including its juice, and spread evenly before rolling the pie.
Use the prepared ingredients.
Brush the top of the rolled dough with oil, sprinkle lightly with mineral water, and bake the pie at 180 °C for 15 minutes. Increase the temperature to 200 °C for an additional 5 minutes to achieve a crispy crust.
The pie is ready when the crust is crispy, the filling is melted, and it has a pleasant yellow color.
Once the pie is done, allow it to cool slightly before sprinkling with powdered sugar.

Buon appetito!

NOTE:

You may also sprinkle cinnamon over the filling, if desired. To facilitate easier cutting and prevent the crust from spilling, cover with a slightly damp kitchen towel. For softer pies, spray with water immediately after baking.