Savory pumpkin pie

Ingredients for 1 servings:

• 1 bag of ready-made pizza dough mix
• 1 kg pumpkin flesh, Hokkaido
• 200 ml vegetable stock
• 1 garlic clove(s)
• salt and pepper
• 200 g cream cheese (BRUNCH classic)
• 100 ml cream, for cooking
• 2 eggs (size L)
• 1 tsp curry powder
• 150 g cheese, medium-aged Gouda

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

something special for autumn

Prepare the pizza dough according to the package instructions and place it in a greased springform pan. Cut the pumpkin flesh into approximately 1 cm cubes and cook in the vegetable broth for about 5 minutes. Press the garlic clove through a press. Drain the pumpkin, season with salt, pepper, and garlic, and spread the mixture on the pizza dough. Whisk the brunch cheese, cream, and eggs together, season with pepper, salt, and curry powder, and pour over the pumpkin mixture. Sprinkle the mixture with grated Gouda cheese and bake in a preheated oven at 150-175 degrees Celsius (300-350 degrees Fahrenheit), depending on the type of oven, for about 60 minutes. The pie can be served warm as an appetizer or cooled as a savory pie. My tip: I always served it with crème fraîche, and everyone loved it.