Pumpkin and orange muffin pie

Name: Pumpkin and orange muffin pie
Total time: 1 h 30 min
Yield: 8
Ingredients: 300 g Wheat flour; 200 g Butter; 150 g Sugar; 1 tablespoon Sour cream; 1 teaspoon Baking powder; 100 g Sugar; 500 g Pumpkin; 1 Oranges; 30 g Candied fruit; to taste Vanilla extract

It is very easy to prepare, like all bulk pies. After all, there is no need to knead and roll out the dough; you just need to sprinkle the filling with a mixture of dry ingredients and send the dessert to the oven. The pie is very tasty and sweet. The texture of the dough is tender and airy, the filling remains juicy, with a pleasant pumpkin taste and citrus aroma, bright, sunny color. For those who are not yet familiar with the taste of pumpkin, this is a good chance to try it!

134

47791

Emily Gonzalez

Author of the recipe

Calories

485Kcal

Protein

5gram

Fat

22gram

Carbs

66gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

300g

200g

150g

1tablespoon

1teaspoon

100g

500g

1

30g

to taste

Step-by-step preparation

Cooking time: 1 hr 30 mins

STEP 1
Prepare food. The butter should be in the freezer until needed.
STEP 2
Preparing the FILLING. Grate the pumpkin on a medium grater; use a fine grater to remove the zest from the orange. Using a knife, cut the peel of the orange down to the pulp, cut out the slices and cut them into 4 segments. Finely chop the candied fruits. Add vanilla or cinnamon flavoring, as you like, sugar and mix well.
STEP 3
We prepare the DRY Mix, it will be faster. Sift flour and baking powder into a deep bowl, add sugar, mix.
STEP 4
Grate frozen butter into flour on a coarse grater. / This is easy and quick to do if you also put the grater in the freezer. Wash your hands under cold water and wipe dry. And periodically dip the butter into the flour. If possible, do everything quickly, grind the butter with flour.
STEP 5
Add a spoonful of sour cream and quickly grind. There is no need to knead, you should get flour crumbs.
STEP 6
Cover the bottom of the springform pan with parchment, grease it with butter, including the sides, and dust it with flour. /d of my mold 24 cm /Pour in 2/3 of the dry mixture, lightly tamping to level. Place a layer of filling on top, do not press too hard, try to distribute evenly. If the pan has a non-stick coating, just grease it. It is better not to use silicone, the cake is fragile, you may not get it whole, but this is at your discretion.
STEP 7
And the top, final layer - the remains of the dry mixture - should also be leveled. By this time the oven should be preheated to 180 degrees, immediately set to bake for about 45 - 50 minutes until golden brown.
STEP 8
There was such a light blush in my oven after 50 minutes, since the pumpkin turned out to be juicy, I turned off the oven and left the pie in it for another 20 minutes. All ovens are different, focus on the color you want, because... the filling will be wet and you won’t be able to check it with a splinter as usual. Allow the finished pie to cool in the mold, only then carefully remove it and cut into portions. The cake is very fragile and tender. You can serve it warm, but I liked it better cold.