pumpkin pie

Name: pumpkin pie
Cook time: 2 h
Total time: 5 h
Yield: 16
Ingredients: 200 g Flour; 1 TEASPOON Baking Powder; 250 g Sugar; 7-10 Tbsp Salt; 3 Eggs (Gr. M); 100 g Butter; 800 g Hokkaido Pumpkin; 200 ml Milk; 60 g demerara sugar; 1 1/2 TSP. ground cinnamon; 1/2 TEASPOON ground ginger; 1 Msp. ground nutmeg; 1/2 Msp. ground cloves; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
300 mins

Ingredients

Servings: 16

200 g Flour
1 TEASPOON Baking Powder
250 g Sugar
7-10 Tbsp Salt
3 Eggs (Gr. M)
100 g Butter
800 g Hokkaido Pumpkin
200 ml Milk
60 g demerara sugar
1 1/2 TSP. ground cinnamon
1/2 TEASPOON ground ginger
1 Msp. ground nutmeg
1/2 Msp. ground cloves
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Dried peas

Directions

1
Mix flour, baking powder, 100 g sugar and a pinch of salt in a bowl. Add 1 egg, butter in pieces and possibly 1 tablespoon of cold water and knead everything into a smooth shortcrust pastry. Wrap in foil and put in a cool place for about 30 minutes.
2
Meanwhile clean the pumpkin and cut the pumpkin flesh (about 500 g net) into cubes. Put them into a pot, cover with water, bring to the boil, cover and steam over medium heat for 10-12 minutes. Drain remaining water well. Finely puree the pumpkin with a chopping stick. Separate remaining eggs. Add milk, remaining sugar, egg yolk, a pinch of salt, cinnamon, ginger, nutmeg and cloves and mix well.
3
Roll out the short pastry on a floured work surface until round (approx. 32 cm Ø). Line a greased, floured pie mould (approx. 26 cm Ø) with the pastry and cut off any excess pastry. Prick the bottom of the pastry several times with a fork and cover with baking paper. Pour in peas for blind baking and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes. Remove the peas and baking paper from the tin and bake for another 5 minutes.
4
Beat the egg whites with the whisk of the hand mixer until stiff and carefully stir into the cold pumpkin puree. Spread the pumpkin mixture on the pre-baked base until smooth. Bake the pie in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-50 minutes. Let cool on a cake rack. Whipped cream tastes good with it.