The pumpkin shortcrust pastry is a shortcrust that I love and is great for making both tarts and cookies or delicious rolls like this one. A shortcrust pastry that doesn’t need any refrigeration, very easy to make, easy to work with, and it is butter-free. Those who know me know that I particularly love pumpkin and adore this time of year because you find so many pumpkins, each one better than the last. In my blog, you will find many recipes with pumpkin, both sweet and savory, and the shortcrust pastry is a must.
This is a very light shortcrust, where butter is replaced with sunflower seed oil, and it lends itself well to being filled with anything – jams or chocolates. If you also love pumpkin, then try it, and you’ll taste the delight. Let’s see what we need to make the pumpkin shortcrust pastry.
DON’T MISS THESE PUMPKIN RECIPES
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
PUMPKIN SHORTCRUST PASTRY NO NEED FOR REFRIGERATION EASY TO MAKE WELL WORKABLE AND BUTTERLESS
- 3 cups all-purpose flour
- 7 tbsp sugar
- 1/3 cup sunflower seed oil
- 3.5 oz pumpkin (cooked)
- Half tsp baking powder
- grated orange peel
- 1 egg (large)
Steps
LET’S PREPARE THE DOUGH
First, you need to cook the pumpkin and then blend it, and let it cool.
Pour the pumpkin pulp into a bowl, add the egg, then the sugar, and mix everything.
Add all the other ingredients and lastly, the flour a little at a time. Knead everything well to form a nice ball. The pumpkin pastry is ready to be used immediately.
