American pumpkin pie

Name: American pumpkin pie
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Ingredients: 200 g Flour; 3 Eggs (Gr. M); 150 g Lard; 7-10 Tbsp Salt; 1.2 kg Pumpkin (e.g. Hokkaido or garden pumpkin); 7-10 Tbsp Grease; 150 g Fresh cream; 100 g Whipped cream; 1/4 TEASPOON ground ginger and cinnamon grated nutmeg; 75 g demerara sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 8

200 g Flour
3 Eggs (Gr. M)
150 g Lard
7-10 Tbsp Salt
1.2 kg Pumpkin (e.g. Hokkaido or garden pumpkin)
7-10 Tbsp Grease
150 g Fresh cream
100 g Whipped cream
1/4 TEASPOON ground ginger and cinnamon grated nutmeg
75 g demerara sugar

Directions

1
Quickly knead flour, 1 egg, cold lard in pieces, approx. 1/2 teaspoon salt and 2-3 tablespoons ice-cold water to a smooth dough. Cover and chill for about 1 hour.
2
Cut the pumpkin into pieces, remove seeds, cut into slices and peel. Dice flesh, cook in salted water for about 20 minutes. Drain well
3
Roll out the dough round (approx. 26 cm Ø). Place in a greased pie or springform pan (24 cm Ø), pressing up 2-3 cm at the edges. Cut off any protruding dough and form small figures from it
4
Spread the pumpkin on the dough. Mix crème fraîche, cream, 2 eggs, spices and sugar and pour over the pumpkin. If necessary put dough figures on top. Bake the pie in a hot oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 1 hour