Pumpkin Pie with Walnuts - Top 3 Recipes

Grind pecans in a blender.

Add flour and butter, salt and sugar. Turn the machine back on.

Add cream, eggs and 1 tablespoon very cold water.

Gradually add all the water, keeping the blender running. The result should be a fairly stiff dough. If your blender is too weak, you can mix everything by hand.

Dust a board with flour and knead the dough slightly. Form it into a tight log and wrap it in plastic wrap. Chill in the freezer for 30 minutes.

Roll the dough out evenly, place it on the pan, and press it into all the corners with your fingers. Then poke it generously with a fork and bake for 20 minutes at 180 degrees Celsius. Set aside and let cool.

Melt the butter. Combine all the pumpkin filling ingredients in a bowl. Make sure they're at room temperature to make it easier to combine.

Combine the pumpkin mixture with a mixer until smooth. Set aside.

Peel the apples and cut them into slices.

Soak apple slices in a bowl of ice water and lemon juice.

In a separate bowl, combine the jam with flour, sugar and cinnamon.

Mix until smooth and homogeneous.

Roll the apples in this mixture, making sure they are completely covered with jam.

Place the apples in an even layer on the previously baked dough.

Spread the pumpkin filling over the top. Bake for 40 minutes at 180 degrees Celsius. Brush the top of the crust with milk to prevent it from burning during baking.

Place all the streusel ingredients, except the yolk and cream, in a bowl.

Mash them into uniform lumps and then sprinkle them onto the surface of the finished pie.

If you want a glossier pie surface, mix the yolk with the cream until you get a smooth liquid.

Brush the top of the pie with egg and bake for another 10-20 minutes, until the streusel is golden brown.

Mix the salt, baking soda, and baking powder with the flour. Add pumpkin spice mix to your taste. Cinnamon, nutmeg, cardamom, cloves, and ginger are most commonly used.

Beat eggs with both types of sugar until fluffy.

Add vegetable oil and beat again.

Gradually add the flour and spices to the eggs and mix with a spatula. This will help preserve the airy texture of the foam and make the pie more tender.

The final consistency of the dough should be like thick sour cream.

Grate the pumpkin. Add it to the dough and distribute it evenly.

Add nuts and raisins. Mix.

We immediately transfer the dough into the prepared form.

Bake for 45 minutes at 150 degrees Celsius in a preheated oven. Do not use convection. Keep in mind that baking times vary depending on your oven, so be sure to ensure the crust is baked through.

Let the pie cool completely on a wire rack. Then trim the edges to make it more even.

Combine room-temperature butter, powdered sugar, vanilla, and cream cheese. Beat all ingredients thoroughly with a mixer until completely combined.

Spread the cream over the surface of the pie.

Using a fork, we make a beautiful chaotic pattern.

Prepare the main ingredients. Crush the nuts with a rolling pin into coarse crumbs.

Grate the pumpkin on a coarse grater.

Rubbed.

Separate the yolks from the whites into different containers.

Add 75 grams of sugar and vanilla to the yolks. Mix with a mixer until the sugar is completely dissolved.

Add nuts, pumpkin, flour, baking powder, and orange zest to the egg mixture. Whisk thoroughly.

Pour the remaining sugar into the bowl with the egg whites. Mix with a mixer until a smooth white mixture forms.

Pour the protein mixture into the main container with the pumpkin and stir with a spatula.

Fill the baking pan with the prepared mixture. Bake the pie in an oven preheated to 180 degrees Celsius for 60 minutes.