September
20
02:30
Dessert // Pies

Pumpkin pie with chili

Ingredients:
  • flour for dusting - 3 pinches
  • ready dough for the pie - 1 Each
  • sugar - 1/2 cup
  • dark brown sugar - 1/4 cup
  • ground cinnamon - 1teaspoon ground ginger
  • - 1/4 teaspoon
  • chili powder - 1 / 4-1 / 2 teaspoon ground cloves
  • - 1/4 teaspoon
  • salt - 1/2 teaspoon
  • large eggs -2 pieces
  • vanilla extract - 1 teaspoon
  • pumpkin puree - 450 Gram
  • condensed milk - 450 Gram
  • heavy cream - 1 cup
  • whiskey - 1 tbsp.Spoon
instructions

On a lightly floured surface roll out one disk of dough thickness of 3 mm.Cut a circle with a diameter of 30 cm. Put the dough in a baking tin.Refrigerate for 1 hour.Preheat oven to 220 degrees.Prick the dough with a fork on both sides.Freeze for 15 minutes.Cover the top with parchment paper and bake in the oven for 15 minutes.Remove the parchment and bake until golden brown, about 15 minutes.Give cool completely on a wire rack.Whisk together sugar and brown sugar, spices and salt in a large bowl.Add the eggs, vanilla, pumpkin puree, then condensed milk.St

ir.Pour the filling over the dough and flatten.Bake for 15 minutes.Decrease oven temperature to 175 degrees and bake 40 to 50 minutes.Give cool completely on a wire rack.Mix together the cream and whiskey.Garnish with a cream pie.The cake can be served with parchment or foil and store in the refrigerator for 3 days.

Servings: 12