Creamy pumpkin pie with peanuts
Description
The recipe won’t take much time. If you don’t have condensed cream, you can make this cake using sweetened condensed milk, adding 40–50 g of melted butter at the end of the dough mixing. The spice blend (ginger, nutmeg, cardamom, cinnamon, etc.) can also be adjusted to taste preferences or you can use just one of them. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Start the pie preparation by gathering the necessary ingredients. Peel the pumpkin and grate the flesh on a fine grater, roast the chestnuts in a pan or bake them in the oven, and then remove their shells.
- 2
Step 2
Lightly beat the eggs in a deep bowl, add the condensed cream to them, and mix.
- 3
Step 3
Add the grated pumpkin to the cream‑egg mixture and mix well again.
- 4
Step 4
In a separate container, combine the three types of flour and the leavening agent, then place the mixture in a sieve.
- 5
Step 5
Add ground spices and the sifted flour mixture (in portions) to the liquid mass, stirring the dough thoroughly with a spoon.
- 6
Step 6
Using a blender, grind the peanuts into crumbs and add them to the resulting dough, then mix.
- 7
Step 7
Place the prepared dough into the prepared baking pan and put it in a preheated oven at 170‑180 °C for 45‑50 minutes.
- 8
Step 8
Leave the pie in the turned‑off oven for 5–7 minutes, remove it and let it cool completely; if desired, dust the top of the finished product with powdered sugar.
- 9
Step 9
Creamy pumpkin pie with peanuts has a bright sunny color, a unique aroma, and characteristic porosity. Try baking it for your loved ones!