Pumpkin Pie

Ingredients for 1 servings:

• 200 g wheat flour
• 1 tsp baking powder
• 75 g cane sugar (alternatively sugar)
• 1 pinch of salt
• 100 g margarine, cold
• 1 egg yolk
• 2 tbsp lemon juice
• Flour for the work surface
• Fat for the mold
• 700 g pumpkin puree
• 180 g cane sugar, alternatively sugar
• 1 tsp cinnamon powder
• ½ tsp ginger powder
• 1 pinch of clove powder
• 3 eggs
• 1 pinch of salt
• 200 g cream cheese
• Powdered sugar for dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 30 minutes

Harry Potter’s favorite cake

For the shortcrust pastry, mix the flour, baking powder, (cane) sugar, and salt in a mixing bowl. Add cold margarine (preferably straight from the refrigerator) in flakes, the egg yolk, and lemon juice. Using the dough hook of a hand mixer, mix until the dough holds together and crumbles. Then press it together with your hands to form a ball of dough. Knead briefly and vigorously on a floured work surface until you have a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes. For the topping, mix the pumpkin puree, cane sugar, cinnamon, ginger, and clove powder, beaten eggs, a pinch of salt, and cream cheese. Remove the dough from the refrigerator, knead vigorously on a floured work surface, roll it out, and line a greased 26 cm springform pan or pie dish with high edges. Prick the pastry base several times with a fork. Pour the pumpkin mixture into the dish and smooth it out. Bake the cake in a preheated oven at 175°C (top and bottom heat) for approximately 60 to 70 minutes. Remove the cake from the oven, let it stand for 10 minutes, and then remove it from the pan. Let it cool completely. Dust the edges of the cake with powdered sugar before serving.