Pumpkin Pie

Ingredients for 12 servings:

• 250 g flour (wheat flour, type 550)
• 1 tsp salt
• 125 g butter, cold
• 5 tbsp water, cold
• 750 g pumpkin flesh
• 250 ml wine (dry apple wine) (cider)
• 2 eggs, beaten
• 150 g crème fraîche
• ½ tsp cayenne pepper
• 1 tsp curry
• 1 lemon(s), the juice
• 300 g ham, cooked
• 3 tbsp pumpkin seeds, peeled

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Make a shortcrust pastry from the listed ingredients (flour, salt, butter, water), cover, and chill for about 30 minutes. In the meantime: For the topping, dice the pumpkin flesh, sauté in the cider for about 5 minutes until soft, then drain well and roughly puree in a blender. Stir in the eggs, crème fraîche, cayenne pepper, curry powder, and lemon juice. Dice the cooked ham and fold it into the pumpkin mixture. Roll out the pastry thinly, line the bottom and sides of a shallow, large pie dish (about 30 cm in diameter) with it, pour in the pumpkin mixture, smooth it down, and sprinkle with the pumpkin seeds. Bake.