Pumpkin pie with curd creams a the perfect combination of moist, juicy pie and delicate cream. Here is a delicious recipe to share with you, hope you enjoy it this season.
Source
Ingredients
For the test:
- 4 eggs;
- 300 g of sugar;
- 250 ml of vegetable oil;
- 400 g of pumpkin puree;
- 300-320 g of flour;
- 2 teaspoons of baking powder;
- ½ teaspoon of soda;
- ½ teaspoon of salt.
For cream:
- 200 g fat-free cottage cheese ;
- 5-6 tablespoons of powdered sugar;
- 200 ml cream (fat content not less than 33%).
Cooking
Beat the eggs, sugar, butter and pumpkin puree with a mixer. Combine flour, baking powder, soda and salt. Pour the flour mass into the egg and bring to a homogeneous consistency.
Pour the dough into a baking dish. Place in an oven preheated to 180 ° C for 35–40 minutes. The cake should acquire a golden hue. Cool the pastries.
For cream, crush the cottage cheese with powdered sugar, pouring it in parts. Pour in the cream and beat thoroughly with a mixer. The cream should be very tender. Cover them with a pie.