Pumpkin Pie

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Knead 200 g flour, fat in pieces, salt, and 1 egg. Cover and chill for 1 hour

2. 2

   Cut the pumpkin into slices, remove seeds. Bake in a hot oven (electric cooker: 150 °C/circulating air: 125 °C/gas: level 1) for about 50 minutes. Let it evaporate

3. 3

   Roll out the dough on a little flour until round (approx. 28 cm Ø). Place in a greased pie or springform pan (26 cm Ø). Press the rim slightly. Prick the base several times. Cut off the protruding edge of the dough and form leaves. Refrigerate the pie dish

4. 4

   Place the dough sheets on a baking tray lined with baking paper. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 10 minutes. Let them cool down. Remove the pumpkin flesh from the skin with a spoon and press it through a potato press

5. 5

   Mix the pumpkin puree with 2 eggs, sugar, crème fraîche and spices. Spread on the dough. Bake at the same temperature for 10 minutes. Turn down to 175 °C (fan oven: 150 °C/ gas: level 2) and bake for another 30-35 minutes. Let cool off

6. 6

   Roast the almonds and let them cool down. Whip cream until stiff, add vanilla sugar. Decorate the Pumpkin Pie with cream, roasted almonds and pastry sheets

Nutrition Facts

KCAL
300 kcal

CARBS
28 g

FATS
18 g

PROTEINS
5 g