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I made this pumpkin pie for the first time last weekend. I didn't know what to expect, as I'm not using pumpkins. I was happily surprised about the taste. A perfect pie that I believe fits for Halloween, Thanksgiving or generally during the fall.
Ingredient List for 10 servings:
Pie crust
180
gr
Flour
2
tablespoons
Sugar
125
gr
Butter
1
Egg yellow
Filling
330
gr
Butternut pumpkin
150
gr
Sugar
2
Eggs
200
ml
Heavy cream
1
pinch
Salt
1
teaspoon
Cinnamon powder
1
teaspoon
Ginger powder
2
tablespoons
Flour
Topping
200
ml
Heavy cream
0.5
teaspoon
Vanilla sugar
1
tablespoon
Pumpkin seeds
Oven temperature:
200 degrees Celsius
Instructions:
Start with the pie crust. Mix the butter with the flour and the sugar, make sure the mixture becomes like crumbles.
Add the egg yellow and mix until you get a big ball.
In a round baking form wit removable edges, press out evenly the dough over the bottom and half up on the edges.
Place the form in the fridge for 30 minutes.
Time to make the filling. Start with peeling the pumpkin and cut in big pipes.
In a casserole place the pumpkin bites and cover with water. Sprinkle 1 pinch of salt in the water.
Boil for 5 minutes.
Start the oven at 200 degrees Celsius.
Drain the water away from the casserole.
With a hand blender make a purée. Add the eggs one by one and mix. Let it cool down for 5 minutes.
Add the heavy cream and mix.
Add the spices and flour and mix well.
Pour it in the form with the dough.
Place in the lower part of the oven for 40 minutes.
Take out and let cool down.
Place in the fridge over night.
Time to prepare the topping. Whip the cream for the topping together with the vanilla sugar.
Spread in the middle on top of the pie and add the pumpkin seeds.
A selection of recipes from the same country.
This recipe is from
United States
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MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
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