John Myers
Ingredients for 5 servings:
- 400 g pumpkin flesh (butternut or Hokkaido)
- 120 g raw cane sugar
- 70 g low-fat curd cheese
- 30 g cream cheese
- 30 g semolina
- 20 g cornstarch
- 2 m.-sized eggs
- some salt
- some cinnamon
- Pinch(s) of nutmeg
- Pinch(s) of cardamom
Instructions
Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 6 hours 40 minutes
Pumpkin pie with a filling without butter and oil
To make the purée, cut the pumpkin flesh into small cubes and cook until tender. Then add the water and purée the pieces. Once the purée has cooled, stir in all the remaining ingredients, except the eggs and semolina, and mix with a hand blender. Then whisk in the eggs and semolina. Pour the mixture into a dish and bake in the oven at 170°C (top/bottom heat) for 70 minutes. The cake tastes best if you let it stand for a few hours. Tips: If you prefer the mixture on a pastry base, you can make a nearly fat-free shortcrust pastry substitute using flour, sugar, buttermilk, an egg, and a little salt.
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