John Myers
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Hearty Pumpkin Pie
The perfect hearty pumpkin pie recipe with a picture and simple step-by-step instructions.
ground
- 1 Egg
- 100 ml Water
- 80 g Butter
- 200 g Flour
- 0,5 tsp Salt
- 1 pinch Sugar
filling
- 3 Eggs
- 300 g Nutmeg Pumpkin
- 1 cups Sour cream
- 1 Lemon
- 150 ml Milk
- Freshly grated nutmeg
- Sea-Salt
- Black pepper from the mill
- Sugar
- 1 tsp Pumpkin seeds
- 1 tsp Sesame
- 1 tsp Sunflower seeds
ground
- Put an egg, flour, a little salt and butter in a bowl and knead. Add a little water and continue kneading until the dough has the desired consistency. Wrap the dough in cling film and place in the refrigerator for half an hour. Then roll out and lay out in a suitable buttered form.
filling
- Peel the pumpkin and simmer in salted water – mash to a small puree and mix with milk, sour cream and eggs. Season with salt, pepper, sugar and nutmeg.
- Scrape off the lemon peel and squeeze out the juice. Refine the filling with it.
- Pour the filling onto the shortcrust pastry and spread the pumpkin seeds, sesame seeds and sunflower seeds on top.
- Bake the quiche at 180 ° C for 30 minutes until golden brown.
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