Pumpkin pie

Preparation

25 minutes

Resting time

30 minutes

Cooking time

25 minutes

Portions

8

Combi-Steam MSLQ

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

PizzaPlus 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.

Additional information

Recipe number

Q15

Created by

V-ZUG Ltd.

Created on

12/11/19