Pumpkin and nut pie with orange

Ingredients for 1 servings:

• 400 g pumpkin flesh, diced
• 150 g sugar
• 1 orange(s), untreated
• 1 pinch(s) cinnamon and clove
• 200 g flour
• 1 pinch of salt
• 125 g butter
• 3 eggs
• 100 g crème fraîche
• 75 g hazelnuts, ground
• 1 packet of vanilla sugar

Instructions

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

Mix the pumpkin with the orange juice, 100g sugar, 1 tsp grated orange peel, cinnamon and cloves in a saucepan, bring to a boil, then cover and simmer over low heat for about 10 minutes until soft. Puree everything and let cool. Mix the flour, 50g sugar and a pinch of salt in a mixing bowl. Add the butter in small pieces and 2-3 tbsp cold water and knead. Line a greased pie dish with a removable base or a springform pan (26-28cm diameter) with the dough and raise the edges by about 3cm. Mix the eggs, crème fraîche, hazelnuts, vanilla sugar and 2 tsp orange peel and add the pumpkin puree. Mix well again. Pour over the dough. Bake in a preheated oven (electric stove: 175°C, gas mark 2) on the second rack from the bottom for about 1 hour. Cool slightly, then remove from the pan and let cool. Serve with cinnamon cream.