The pumpkin shortcrust pastry without butter is a quick, fragrant recipe perfect for making cookies and pies. An autumn variation of the classic shortcrust pastry without butter with the addition of pumpkin and cinnamon that will give it a spicy aroma. The pumpkin is baked, blended, and kneaded with all the ingredients, so easy. Shall we prepare it together, save the recipe👇
I’ll be waiting for you on my Facebook page, on my Instagram profile, TikTok, on Pinterest, and on my YouTube channel with my videos for a greeting and a comment.
See you soon, Susy
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Cuisine: Italian
- Energy 384.33 (Kcal)
- Carbohydrates 55.27 (g) of which sugars 19.43 (g)
- Proteins 6.67 (g)
- Fat 16.71 (g) of which saturated 2.61 (g)of which unsaturated 13.58 (g)
- Fibers 1.70 (g)
- Sodium 69.71 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Shortcrust Pastry
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 3.5 oz Delica pumpkin (weight after cleaning)
- 2 egg yolks
- 3/8 cup vegetable oil (your preferred type)
- 1 orange zest (grated)
- 1 pinch salt
- 1 pinch ground cinnamon
Prepare the Pumpkin Shortcrust Pastry without Butter
First, I deal with the pumpkin, cut it into pieces, remove the skin, rinse it, and bake it for about 20 minutes at 356°F, then blend it into a puree.
I put the blended pumpkin into a bowl, add the egg yolks and all the other ingredients, and knead quickly. I get a homogeneous dough, wrap it in plastic wrap, and leave it in the fridge for a couple of hours before using it.
