Pumpkin pie

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.

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