Pumpkin Pie with Thin Dough
5.0 (1)
Ingredients
- check_circleDough: 420g pastry flour
- check_circle 200g flour for rolling
- check_circle 250ml warm water
- check_circle 2 tbsp vinegar
- check_circle 2 tbsp oil
- check_circle a pinch of salt
- check_circle Filling: 1kg grated pumpkin
- check_circle 100g coconut oil for cooking
- check_circle 200g crushed walnuts
- check_circle 50g raisins
- check_circle 20g breadcrumbs
- check_circle 10g cinnamon
- check_circle zest of one orange
- check_circle 200g sugar
- check_circle 1 vanilla pod
Preparation
- Sift the flour into a bowl and mix in the remaining ingredients to form a soft dough, dividing it into 8 balls and covering with a cloth.
- Roll each ball into a thin circle about 20cm in diameter, dusting with flour and using a rolling pin without pressure.
- For the filling, mix breadcrumbs, cinnamon, vanilla, sugar, 150g of walnuts, orange zest, and raisins.
- Grease a 32cm baking tray and roll out each dough layer, brushing with oil and spreading pumpkin and walnut mixture evenly.
- Roll up the dough with the help of a cloth, placing it in the center of the tray and forming a snail shape.
- Brush the top with oil and sprinkle with remaining walnuts, baking for 40-45 minutes at 180 degrees.
- Once cooled, dust with powdered sugar if desired.
schedule
17/12/21