5 tablespoons of sugar
2 cups of all-purpose flour
1 package of vanilla pudding mix
1 1/2 teaspoons of baking powder
4 tablespoons of unsalted butter, softened
1 egg
3 tablespoons of water
Filling
8 pumpkin purees without seeds
3/4 cup of seedless raisins
1/2 can of heavy cream without whipped cream
Sugar to taste
Accessory
Removable bottom crust of 26 cm in diameter
5 tablespoons of sugar
2 cups of all-purpose flour
1 package of vanilla pudding mix
1 1/2 teaspoons of baking powder
4 tablespoons of unsalted butter, softened
1 egg
3 tablespoons of water
Filling
8 pumpkin purees without seeds
3/4 cup of seedless raisins
1/2 can of heavy cream without whipped cream
Sugar to taste
Accessory
Removable bottom crust of 26 cm in diameter
Dough
Pulse and, in a bowl, mix the sugar, flour, vanilla pudding mix, and baking powder
Make a hole in the center of the mixture and add the butter, egg, and water
Batter the dough until it is homogeneous
Let it rest in the refrigerator for about 30 minutes
Open with your hands on the greased mold
Filling
1
Peel and slice the pumpkin, removing seeds
Distribute over the dough and spread raisins
Bake in a preheated oven at 220°C for 40 minutes or until golden brown
Remove from the oven
2
Sweeten the heavy cream with sugar and pour over the pumpkin
Heat again in an oven heated to 180°C for ten minutes
Let it cool and demold.
