Pumpkin pie with curd cream

Pumpkin pie with curd creams a the perfect combination of moist, juicy pie and delicate cream. Here is a delicious recipe to share with you, hope you enjoy it this season.



Source

Ingredients

For the test:

• 4 eggs;
• 300 g of sugar;
• 250 ml of vegetable oil;
• 400 g of pumpkin puree;
• 300-320 g of flour;
• 2 teaspoons of baking powder;
• ½ teaspoon of soda;
• ½ teaspoon of salt.
  
  

For cream:

• 200 g fat-free cottage cheese ;
• 5-6 tablespoons of powdered sugar;
• 200 ml cream (fat content not less than 33%).
  
  

Cooking

Beat the eggs, sugar, butter and pumpkin puree with a mixer. Combine flour, baking powder, soda and salt. Pour the flour mass into the egg and bring to a homogeneous consistency.

Pour the dough into a baking dish. Place in an oven preheated to 180 ° C for 35–40 minutes. The cake should acquire a golden hue. Cool the pastries.

For cream, crush the cottage cheese with powdered sugar, pouring it in parts. Pour in the cream and beat thoroughly with a mixer. The cream should be very tender. Cover them with a pie.