Pumpkin Pie
5.0 (1)
Ingredients
- check_circleDough:
- check_circle 160g flour
- check_circle 20g powdered sugar
- check_circle 120g cold butter
- check_circle 1 egg
- check_circle a pinch of salt
- check_circle Filling:
- check_circle 3 eggs
- check_circle 85g brown sugar
- check_circle 440g roasted pumpkin puree
- check_circle 175g heavy cream
- check_circle vanilla
- check_circle 1/2 tsp cinnamon
- check_circle 1/4 tsp ginger
- check_circle a pinch of nutmeg
- check_circle zest of 1 orange
Preparation
- Sift the flour into a large bowl for the dough. Add the butter cut into small cubes, the egg, sugar, and salt. Knead into a soft dough and refrigerate for 30 minutes wrapped in plastic wrap.
- Roll out the dough to a thickness of 1/2 cm and cover a 22 cm pie dish. Prick the bottom with a fork. Line the dish with baking paper and fill it with beans, rice, or pie weights. Bake for 10 minutes in a preheated oven at 180 degrees.
- Let it cool. For the filling, beat the eggs with the pumpkin puree. Add the sugar, cream, and spices. Whisk until smooth without lumps.
- Pour the filling into the crust and bake for another 30 minutes at 160 degrees. Decorate as desired with nuts, caramel, and cookie crumbs.
schedule
11/09/21