Pumpkin Pie

Ingredients for 1 servings:

• 250 g floury potatoes (peeled, cut into 1/2 cm cubes and roasted in clarified butter)
• ½ tsp baking powder
• 75 g sugar
• 1 small egg(s)
• 125 g butter
• 350 g pumpkin flesh, pureed
• 150 g brown sugar
• ½ tsp ginger
• ½ tsp nutmeg
• 1 tsp cinnamon
• 1 pinch(s) clove(s), ground
• 2 tbsp beetroot syrup
• 3 eggs, whisked
• 250 ml cream

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

pumpkin pie

Knead the ingredients for the shortcrust pastry and chill. Then line a 26-28 cm springform pan with the dough, forming a rim about 3 cm high. Mix all the remaining ingredients together and pour into the pan. Don’t be alarmed by the liquid filling: it will set during baking and become firm. Bake the cake at 180°C for about 45-50 minutes. Tip: If you have leftover dough, you can cut out shapes, bake separate cookies from them, and use them as decorations. This is the classic dessert for American Thanksgiving dinner.