Pumpkin Pie

Ingredients for 1 servings:

• 1 pumpkin(s), Hokkaido, (450 g pumpkin flesh)
• 250 g flour
• 50 g sugar, white
• 125 g butter
• 4 eggs
• 100 g sugar, brown
• 1 tsp cinnamon
• 100 g almond(s), ground
• 1 pack of pudding powder, vanilla flavor
• 1 pinch of salt
• Fat, for the shape

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

American-style pumpkin pie

Cut the pumpkin in half (like a roll). Scrape out the seeds with a tablespoon. Place the halves, cut edge down, on a baking sheet and bake in the oven at 200°C for 30 minutes. During this time, make the dough. Knead flour, white sugar, butter, 1 egg, and a pinch of salt into a dough. Refrigerate the dough for about 30 minutes. During this time, remove the pumpkin flesh from the skin (about 450 grams). Purée this with a hand blender until no pieces remain. Separate the 3 eggs. Mix the purée with the brown sugar, almonds, cinnamon, custard powder, and 3 egg yolks. Beat the egg whites until stiff and fold into the mixture. Grease a springform pan. Remove the shortcrust pastry from the refrigerator and spread it out, ensuring there is a 3 cm high edge all around. Pour the filling into the pan. Bake the whole thing in a hot oven at 200°C for 30 minutes.