Pumpkin pie (pumpkin pie)

Name: Pumpkin pie (pumpkin pie)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 200 g Flour; 1 pinch Sugar; 150 g Lard; 3 eggs (size M); 7-10 Tbsp Salt; 1.2 kg Pumpkin (e.g. Hokkaido); 150 g Fresh cream; 100 g Whipped cream; 1/4 TEASPOON ground cloves, ginger, cinnamon and nutmeg; 75 g demerara sugar; 7-10 Tbsp Cling film

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

200 g Flour
1 pinch Sugar
150 g Lard
3 eggs (size M)
7-10 Tbsp Salt
1.2 kg Pumpkin (e.g. Hokkaido)
150 g Fresh cream
100 g Whipped cream
1/4 TEASPOON ground cloves, ginger, cinnamon and nutmeg
75 g demerara sugar
7-10 Tbsp Cling film

Directions

1
Knead flour, sugar, lard, 1 egg, 1/2 teaspoon salt and 2-3 tablespoons cold water to a smooth dough. Wrap dough in cling film and put in a cool place for 1 hour. Cut pumpkin into slices, peel and remove seeds. Cut flesh into small pieces. Cook pumpkin in 1/4 litre boiling salted water for about 15 minutes, pour on a sieve and drain well.
2
Mix crème fraîche, cream, remaining eggs, spices and brown sugar. Roll out the dough to a circle (30 cm Ø). Grease a pie mould (24 cm Ø). Put the dough into it. Cut off the excess dough, knead and roll out. Cut out flowers and leaves. Put the pumpkin into the pie dish. Pour egg mixture over it. Place leaves and flowers on top.
3
Cut out flowers and leaves. Put the pumpkin into the pie dish. Pour egg mixture over it. Place leaves and flowers on top. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 1 hour. Results in about 8 pieces