Pumpkin Pie

Ingredients for 6 servings:

• 1 pumpkin(s)
• 100 ml cream
• 2 tbsp, leveled cornstarch
• 50 g sugar
• 1 tsp, leveled cinnamon powder
• some clove powder
• 1 pinch of salt
• 400 g flour
• 1 tsp baking powder
• 150 g margarine
• e.g. water, cold
• Fat for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

Pumpkin pie from America, often eaten at Thanksgiving

For the dough, knead the margarine, flour, and baking powder together. Add a little cold water if needed until the dough has a firm but easily kneadable consistency. Cover the dough and refrigerate. For the filling, hollow out the pumpkin and separate the flesh from the skin. Then finely purée the pumpkin flesh and mix with the cream. Add the sugar, cinnamon, and cloves and stir to combine. Grease a pie dish or springform pan and roll out the dough into a round shape. Carefully place the dough into the dish and press it into place. If there is enough dough left over, use it either as a lid or as a lattice decoration, although the pumpkin pie is traditionally baked without a lid. If using a lid, make a small cut in the center. Prick the bottom of the pie with a fork. Stir the starch into the filling and carefully pour the filling over the dough. Add the starch at the very end, otherwise it will settle to the bottom. Bake the pie at 180°C (top/bottom heat) for about 1 hour. Serve hot with cream and a pinch of cinnamon.