Pumpkin pie in a multicooker-pressure cooker Oursson 5005

Category: Bakery products
Pumpkin pie in a multicooker-pressure cooker Oursson 5005

Ingredients

butter 200 gr.
granulated sugar 150 gr.
wheat flour 1.5 m. Art.
frozen water 2 cubes
baking powder 0.5 tsp
fresh peeled pumpkin 300 gr.
chicken eggs 4 things.
sugar 100 g
condensed milk 2 l. Art.
wheat flour 5 l. Art.
soda on the tip of a knife
baking powder 1 tsp
lime 1-2pcs.
butter 30gr.

Cooking method

  • Quickly cook shortcrust pastry in a food processor. We put it in the refrigerator. Shortcrust pastry can be anything, with or without yolk, not very fatty. Cooking the filling. Cut the pumpkin into small cubes with a side of about 1 cm, no more. We turn on the MB and fry the pumpkin in 30g of butter until soft in the Baking program. Meanwhile, grate the lime zest and squeeze out the juice with the pulp. Separate the whites from the yolks. Beat the yolks with sugar until the sugar is completely dissolved. Gently stir in the flour, baking soda and baking powder. Beat the whites into a strong foam. Now with a spoon (or a blender) beat the pumpkin with condensed milk until puree, add the juice with the pulp and lime zest, then the yolk-flour mixture and, last of all, carefully the proteins. Grease the MV saucepan with additional butter, line the bottom and sides up to 4 cm high with shortcrust pastry and pour the prepared pumpkin filling. Sprinkle with almond petals on top. Baking program, pressure 0, time 1 hour 20 minutes.

Note

You can add 3-5 ground bitter almond kernels or 15-20 drops of almond essence to the pumpkin filling. Shortcrust pastry in a slow cooker is baked perfectly. The filling tastes slightly damp, but the wooden spoke remains dry after baking. The almond petals do not burn, but remain creamy against the background of the bright filling.

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Tanyulya
Natasha, thanks for the recipe, as soon as you have the opportunity to post a photo.
Twist
Natasha, such a composition is interesting and so appetizingly written! I think you can also bake in the oven?
Admin

Natasha, with the first recipe in the subject of our pots, SUCCESS!
lungwort
It is even easier to bake in the oven, but I would not sprinkle the cake with almond petals right away, they will overcook or just burn, better when half cooked. Thank you for your attention to the recipe.
lungwort
: hi: Marina, I have multiple sclerosis, I forgot to press the "quote" button
lungwort
Quote: Tanyulya

Natasha, thanks for the recipe, as soon as you have the opportunity to post a photo.
Tanyulya, there is a photo, you just need your son to post it.
lungwort
Quote: Admin

Natasha, with the first recipe in the subject of our pots, SUCCESS!
Tatyana, thank you for your attention!
Tanyulya
Quote: lungwort

Tanyulya, there is a photo, you just need your son to post it.
The whole Bread Maker looks at his son ...
lungwort
Quote: Tanyulya

The whole Bread Maker looks at his son ...
I just hope so.
MariS
We should try to bake in the oven - we haven't eaten all of our pumpkin yet. Great recipe, Natasha! Well done!
lungwort
: hi: Marina, don't move the pumpkins. I am always tempted to cram more of it, especially when the harvest is large. And the pie becomes heavy from this (although it is still tasty and there is no fresh pumpkin smell and taste). Thank you for your interest in the recipe.
Gala
Nice recipe. I did it with pumpkin only in the oven.Thanks for making the multicooker recipe. Although I’m not Oursson, but another MV, I think it should work out.
lungwort
Quote: + Gala +

Nice recipe. I did it with pumpkin only in the oven. Thanks for making the multicooker recipe. Although I’m not Oursson, but another MV, I think it should work out.
A must at Oursson. Baking is like a simple slow cooker, no pressure. Adjust the time based on the temperature at which you will wake up the oven.

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