南瓜派Pumpkin Pie

先准备派皮。黄油室温软化切小块，或微波炉叮成液体状。加面粉、糖粉、两个蛋黄。搅拌并以手揉使各用料均匀融合。捏成球状，敷保鲜膜，放入冰箱冷藏30分钟。Prepare the pie crust. soften butter at room temperature and cut into small pieces, or use microwave oven a few seconds to turn it into liquid form. Add flour, sugar and two yolks. Mix and knead them all together by hand to make the materials blend evenly. Knead into a ball, put on plastic wrap, then leave it in refrigerator for 30 minutes.

再准备派心。将蒸熟的南瓜和鸡蛋、白砂糖、淡奶油加在一起搅拌均匀。Prepare the filling . Put the steamed pumpkin with egg, white sugar and light cream.Mix them evenly.

将派皮用料从冰箱取出，擀成0.5CM厚的圆形面片，擀好之后放在派圈里，并用擀面杖擀去边缘多余的部分。用叉子在饼皮底部扎一些小洞，防止派皮受热膨胀鼓起。Take the prepared pie crust out of the refrigerator, roll them into a 0.5cm thick round cake, roll them out and put them in the pie ring, and use the rolling pin to roll away the redundant part on the edge. Use a fork to make small holes in the bottom of the pie crust to prevent it from expanding and bulging when heated.

倒入南瓜馅，9分满即可。Pour in pumpkin filling, 90%full.

烤箱预热180度，烤10分钟，转150度烤30分钟。Preheat the oven 180 ℃, bake for 10 minutes, then turn to 150 ℃ to bake for 30 minutes.

刚出炉的样子。多余的派皮我拿来做了一枚心形饼干：）Just out of the oven. I made a heart-shaped biscuit with extra Pie crust:)

晾凉后视需要添加椰蓉和巧克力手写字。放入冰箱冷藏几小时就可以享用啦！Add coconut and chocolate handwritten words as needed after cooling. Put in Refrigerator for a few hours. Enjoy! ❤️