Pumpkin pie

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Pastry

200 g white flour
1 tsp Salt
100 g butter, cold
2 tbsp sugar
½ lemon, grated zest
1 egg, whisked
For the pastry, mix the flour and salt. Cut the butter into small pieces and rub into the flour until the mixture resembles breadcrumbs. Mix with the remaining ingredients and knead into a smooth dough. Cover over and refrigerate for 30 minutes.
Then, on a floured surface, roll out the pastry into a round about 4 mm thick. Line the pie dish with baking paper and put the pastry into it.

Filling

500 g pumpkin purée, butternut or hokkaido
100 g cane sugar
3 eggs
200 g cream cheese
1 TL cinnamon, ground
½ tsp ginger powder
¼ tsp cloves, ground
¼ tsp cardamom, ground
1 pinch of nutmeg, ground
Stir all the ingredients together. Add the spices to taste.
Put the filling into the prepared pastry case in the pie dish.
Put the pie dish on the hardened glass dish in the cold cooking space. Bake.
Hot air + steaming 180°C for 10 Mins | PowerPlus level 3
Pizza Plus 220°C for 13 Mins

Tips

  • You can make the pumpkin purée by dicing the pumpkin flesh and then cooking it in the steam cooker. Alternatively, you can also buy a ready-made pumpkin pie filling in a can.
  • Serve with plum sorbet.

Glass pie dish ø26 cm

Quantity Ingredient
100 g butter
200 g white flour
1 pinch of nutmeg
¼ tsp cardamom
1 tsp Salt
2 tbsp sugar
½ tsp ginger powder
¼ tsp cloves
500 g pumpkin purée
1 TL cinnamon
1 egg
200 g cream cheese
3 eggs
½ lemon
100 g cane sugar

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