Pumpkin Pie

Ingredients for 1 servings:

• 130 g butter, cold
• 220 g flour
• 1 tbsp water (ice water)
• 1 tbsp sugar
• 1 pinch of salt
• Fat for the mold
• 750 g pumpkin(s)
• 4 eggs
• 130 g brown sugar
• 2 tbsp double cream (crème légère) or sour cream
• 1 lemon(s), grated peel
• 1 pinch of cinnamon
• 1 pinch of nutmeg, grated

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

For the dough, cut the butter into pieces and knead with the flour, ice water, sugar, and salt to form a smooth dough. Roll the dough out between two layers of baking paper until slightly larger than a pie dish. Line the greased pie dish with the dough and refrigerate it for about 1 1/2 hours. Deseed the pumpkin, place it in its skin on a baking sheet, and bake in an oven preheated to 200°C for about 45 minutes until soft. Then remove it from the oven, but do not turn off the oven. Let the pumpkin flesh cool for about 10 minutes, remove the skin, and puree the pumpkin flesh with a hand blender. Beat the eggs with the brown sugar until frothy. Stir in the crème légère or sour cream, lemon zest, cinnamon, and nutmeg. Fold the egg mixture into the pumpkin purée and mix well. Spread evenly over the dough. Bake the pumpkin pie in a preheated oven at 200°C for about 45 minutes until golden brown. Serve warm or cold.