pumpkin pie

Ingredients for 1 servings:

• 250 g wheat flour
• 170 g butter or margarine
• 170 g sugar
• 3 m.-sized eggs
• 1 tbsp white wine vinegar
• 1 pinch of salt
• 1.2 kg pumpkin(s)
• 100 g whipped cream
• 1 tsp cinnamon powder
• ½ lemon(s) (organic), zest
• Clove powder
• Cardamom powder
• 1 tbsp pistachios, chopped
• Fat for the mold
• Flour for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 3 hours 5 minutes

Pumpkin Pie

For the dough, combine flour, 120g butter or margarine, 100g sugar, 1 egg, vinegar, and salt in a bowl and knead into a dough. Refrigerate for about 1 hour. For the topping, cut the pumpkin into wedges, remove the seeds, and discard the fibrous core. Peel the wedges and cut into cubes. Bring the cream, cinnamon, lemon zest, 50g butter or margarine, and 70g sugar to a boil. Add the pumpkin pieces and bring to a boil. Simmer in an uncovered pan for about 25 minutes, stirring occasionally. Allow the pumpkin mixture to cool. Grease a tart tin (28cm diameter). Roll out two-thirds of the shortcrust pastry on a floured surface, place it on the bottom of the tin, and prick it several times with a fork. Bake in a preheated oven (top/bottom heat: 200°C, Gas Mark 3) for 15-20 minutes. Allow to cool briefly. Add 2 eggs to the pumpkin mixture and whisk. Season with cloves and cardamom. Form the remaining shortcrust pastry into two approximately 40 cm long rolls and press them against the sides of the tart tin. Pour in the pumpkin mixture and bake at the same temperature for 30-35 minutes. Sprinkle with chopped pistachios. Tip: The pie can be baked 2-3 days in advance.