Only pumpkin pie with a pear can be better than an ordinary pumpkin pie. Visually, the difference is almost imperceptible, but the taste of the filling becomes even more interesting, tender and piquant. Be sure to add your favorite spices!
Ingredients
- Flour - 200 g
- Butter - 140 g
- Salt - 1 pinch
- Water (icy) – 2 tbsp.l .
- Cream cheese - 250 g
- Pumpkin - 250 g
- Sugar - 150 g
- Chicken eggs - 2 pieces
- Orange peel - 1 art.l.
- Pear - 3 pieces
Step-by-step cooking recipe
Put the diced butter, flour and salt in the blender bowl, and beat everything into a wet crumb.
Pour in ice water, knead the dough quickly, wrap it in cling film and send it to the refrigerator.
Boil the diced pumpkin for about 20 minutes and grind into a puree.
Mix cream cheese with sugar and add eggs to the mass individually.
Add pumpkin puree to the filling and mix thoroughly.
Take the dough out of the refrigerator, roll it out in a layer and put it in a mold, forming small sides. The diameter of my form is 23 cm.
Peel the pears from the skin and cores, chop them finely and put them on the dough. Pour all the filling on top.
Put a container of water on the bottom of the oven. Bake the pie at 160 degrees for about an hour, let it cool at room temperature and send it to the refrigerator for a few more hours.
