Pumkin Pie

Name: Pumkin Pie
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 250 g Flour; 1/2 TEASPOON Salt; 1/2 TEASPOON Sugar; 100 g Coconut oil; 1 egg (size M); 2 TABLESPOONS Fruit vinegar; 800 g Pumpkin (or 450 g cleaned pumpkin flesh); 125 g double cream; 1/8 l Milk; 175 g demerara sugar; 1/4 TEASPOON Cinnamon powder; 1 knife tip powdered cloves, powdered ginger and grated nutmeg; 3 Eggs (size M); 1 Egg Yolk; 7-10 Tbsp Dill and pumpkin seeds; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

250 g Flour
1/2 TEASPOON Salt
1/2 TEASPOON Sugar
100 g Coconut oil
1 egg (size M)
2 TABLESPOONS Fruit vinegar
800 g Pumpkin (or 450 g cleaned pumpkin flesh)
125 g double cream
1/8 l Milk
175 g demerara sugar
1/4 TEASPOON Cinnamon powder
1 knife tip powdered cloves, powdered ginger and grated nutmeg
3 Eggs (size M)
1 Egg Yolk
7-10 Tbsp Dill and pumpkin seeds
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
For the dough put flour, salt, sugar and fat in a mixing bowl. Add egg and knead everything with the dough hooks of the hand mixer. Gradually add vinegar and 3-4 tablespoons of ice-cold water and knead to a smooth dough. Form the dough into a ball, wrap in cling film and refrigerate for at least 1 hour. In the meantime, dice the pumpkin flesh, put it in a pot with about 100 ml water and bring it to the boil. Cook the pumpkin flesh for about 15 minutes until soft.
2
Remove some pumpkin pieces after about 5 minutes cooking time and put aside. At the end of the cooking time, drain the rest of the pumpkin flesh well on a sieve. Put double cream, milk and brown sugar in a mixing bowl and mix well. Season with cinnamon, cloves, ginger powder and nutmeg. Add eggs and stir in. Mix the pumpkin flesh and the egg mixture thoroughly. Grease a pie dish (26 cm Ø) well. Roll out the dough on a lightly floured work surface and line the pie form with it. Cut off any excess dough at the edges. Form another ball, roll out on a floured work surface and cut out some leaves with a cookie cutter. Whisk the egg yolk. Place the sheets on a baking tray lined with baking paper, brush with egg yolk and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 20 minutes.
3
Grease a pie dish (26 cm Ø) well. Roll out the dough on a lightly floured work surface and line the pie form with it. Cut off any excess dough at the edges. Form another ball, roll out on a floured work surface and cut out some leaves with a cookie cutter. Whisk the egg yolk. Place the sheets on a baking tray lined with baking paper, brush with egg yolk and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 20 minutes. Press the dough well into the pie tin. Prick the base several times with a fork. Pour pumpkin cream on top. Spread the aside pumpkin pieces on top. Bake the pie in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. Garnish as you like with the pastry sheets, dill and pumpkin seeds
4
Press the dough well into the pie tin. Prick the base several times with a fork. Pour pumpkin cream on top. Spread the aside pumpkin pieces on top. Bake the pie in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. Garnish as you like with the pastry sheets, dill and pumpkin seeds