Pumpkin pie

Ingredients for 6 servings:

• 250 g flour
• 125 g butter
• 1 egg(s)
• Salt
• 1 pinch(s) of sugar
• 500 g pumpkin flesh
• 150 g bacon, diced
• 100 g cheese (Emmental), grated
• 200 g crème fraîche
• 1 egg(s)
• Salt
• pepper
• nutmeg
• Parsley
• chives

Instructions

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

Make a shortcrust pastry from flour, butter, egg, salt, and sugar, cover, and refrigerate for 30 minutes. In the meantime, fry the bacon in a pan and grate the pumpkin flesh. Mix the grated pumpkin with the cooked bacon and Emmental cheese. Mix the crème fraîche with the egg and season generously with salt, pepper, nutmeg, parsley, and chives. Fold the sauce into the pumpkin mixture. Roll out the shortcrust pastry and place it in a greased springform pan, creating a 3 cm high edge. Bake in a preheated oven at 175°C for about 10 minutes. Then pour in the pumpkin mixture and bake for another 45 minutes. Cover with aluminum foil, if necessary.