Como hacer un DELICIOSO PAY DE CALABAZA con queso crema | Pastel de calabaza, receta fácil!!

Prepare the ingredients for the pie crust: 2.5 cups all-purpose flour, 1.5 sticks unsalted butter, 1/4 cup sugar, 1/4 teaspoon salt, 1 egg, 2 tablespoons vanilla, and cold water.

Cut the unsalted butter into small pieces and place it in the freezer for 20 minutes to keep it cold.

In a large bowl, combine the flour, salt, and sugar, mixing well to break up any lumps.

Add the cold butter to the flour mixture and incorporate it using your hands until the mixture resembles coarse crumbs.

Add the egg and vanilla to the mixture and mix until combined.

Gradually add 2 tablespoons of cold water, mixing until the dough comes together but is not sticky. If needed, add more water, one tablespoon at a time.

Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.

After 20 minutes, remove the dough from the refrigerator and roll it out on a floured surface to fit a 9.5-inch pie pan.

Grease the pie pan with butter and carefully place the rolled-out dough into the pan, pressing it down and trimming any excess.

Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Refrigerate the crust while preparing the filling.

Preheat the oven to 375°F (190°C).

In a blender, combine the pumpkin puree, cream cheese, ground cinnamon, ground ginger, nutmeg, pumpkin spice coffee creamer, and sweetened condensed milk. Blend until smooth and creamy.

Pour the filling into the prepared pie crust, smoothing it out evenly.

Bake the pie in the preheated oven for about 50 minutes, checking for doneness as oven times may vary.

After 50 minutes, turn off the oven and let the pie cool in the oven for an additional 20 minutes.

Remove the pie from the oven and let it cool to room temperature before refrigerating for 2-3 hours or overnight to set.

Serve with coffee and enjoy.

Equipment Needed

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