American Pumpkin Pie

Ingredients for 1 servings:

• 170 g flour
• ½ tsp salt
• ½ tsp sugar
• 125 g butter, very cold
• 3 tsp water, very cold
• 3 large eggs
• 70 g brown sugar
• 100 g white sugar
• 800 g Hokkaido pumpkin(s)
• 175 g mascarpone
• 1 vanilla pod(s)
• 1 ½ tsp cinnamon powder
• ½ tsp ginger powder
• ¼ tsp clove powder
• ½ tsp salt

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 6 hours 15 minutes

For the base, first put 100g of flour, salt, and sugar into a food processor (with a mixer attachment) and mix briefly. Cut 125g of very cold butter into approximately 1cm pieces, spread evenly over the flour in the food processor, and mix together in intervals for approximately 15 seconds. There should be no loose flour visible. Use a spatula to scrape a little of the edges, add the remaining flour, and mix again for a few seconds. A crumble should now form. Place everything in a bowl and sprinkle approximately 3 teaspoons of very cold water over the crumble. Use a spatula to repeatedly press the mixture together until the dough holds together. If it is still too crumbly, add more water in small amounts. Form everything into a ball, wrap in cling film, and chill for at least two hours. Remove from the refrigerator 5 minutes before use. For the filling, halve the pumpkin, remove the stem and seeds, cut into approximately 5cm pieces, and season lightly with salt. Place on baking paper and bake in the oven at 180°C (convection oven) for about 20-30 minutes, until the flesh is tender. Let cool. Blend the eggs and brown and white sugar in a food processor (with the mixer attachment) for about 2 minutes. Add the cooled pumpkin pieces and blend until no pieces are visible. Add the mascarpone and spices and blend well again. Roll out the chilled pastry (take it out of the refrigerator 5 minutes beforehand) and line a pie or springform pan with the rolled-out crust, tucking up the edges. Pour the filling into the pastry-lined pan and bake for 15 minutes at 200°C (convection oven). Then reduce the temperature to 170°C (convection oven) and bake for another 30 minutes. The cake is done when a toothpick inserted into the filling about 5 cm from the edge comes out clean. The cake should still be slightly wobbly in the center. It will continue to bake as it cools. Let cool on a wire rack for two hours. Serve with whipped cream. 350 kcal per slice (16 slices).