Preparation
30 minutes
Resting time
10 minutes
Cooking time
45 minutes
Portions
4
Filling
600 g pumpkin flesh
300 g full-fat quark
100 ml single cream
4 eggs
1 tbsp cornflour
50 g grated Parmesan
1 bunch of parsley
chopped
3 tsp salt
1 pinch of nutmeg
Some pepper
1 orange
some grated zest
Pie
Butter for greasing
2 rolled-out rounds of puff pastry
2 tbsp ground hazelnuts
Filling
Cut the pumpkin flesh into thin strips (julienne) or coarsely grate on a rösti grater.
Mix the other ingredients together in a bowl until smooth. Add the pumpkin.
Pie
Grease the baking tray with butter and line with the pastry. Prick the pastry base with a fork. Sprinkle over the ground hazelnuts.
Spread the filling out over the pastry base. Place the second round of pastry loosely on top. Press the edges together well and trim away any excess pastry. Prick the pastry lid with a fork.
Baking
Bake the pumpkin pie on a wire shelf in the middle shelf position at 210 °C for 45 minutes using the professional baking classical mode.
Leave to cool down for about 10 minutes before serving.
Cooking step
Professional baking classical 210 °C for 45 Mins
Tips
Pumpkin can be substituted with any root vegetable, according to preference.
Additional information
Created by
V-ZUG Ltd.
Created on
03/10/2022
