Pumpkin pie

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Preparation

200 g white flour
1 tsp salt
100 g butter, cold
2 tbsp sugar
½ lemon, zest
1 egg
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 about 30 minutes.
Then, on a floured surface, roll out the pastry into a round about 4 mm thick. Line the glass pie dish with baking paper and put the pastry into it.
500 g pumpkin purée, butternut or hokkaido
100 g cane sugar
3 eggs
200 g cream cheese
1 tsp 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 glass 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

  • The pumpkin purée can be made by steaming diced pumpkin flesh in the steam cooker. Canned pumpkin pie filling can be used as an alternative.
  • Serve with plum sorbet.
  • Hardened glass dish
  • Glass pie dish ø26 cm
Quantity Ingredient
500 g pumpkin purée
200 g cream cheese
1 pinch of nutmeg
3 eggs
200 g white flour
½ lemon
1 tsp cinnamon
¼ tsp cardamom
¼ tsp cloves
1 tsp salt
100 g cane sugar
1 egg
2 tbsp sugar
100 g butter
½ tsp ginger powder

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