Pumpkin Pie

Ingredients for 4 servings:

• 70 g butter
• 250 g flour, type 405
• ¼ tsp salt
• 4 tbsp water, cold
• 2 eggs
• 100 g sugar
• 500 g pumpkin(s) (Hokkaido)
• 150 g quark, low-fat
• 100 ml condensed milk
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ tsp ground ginger
• 1 pinch of ground cloves
• some apple juice or orange juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Pumpkin tart

Make a stiff dough from butter, salt, flour, and water. Roll out the dough and place it in an ungreased pie dish (27 cm in diameter). Prick with a fork and refrigerate. Peel, deseed, and dice the pumpkin, if desired. Bring to a boil with some of the juice, puree, and let cool. Add the quark, spices, sugar, and condensed milk. Whisk until combined, then stir in the eggs at the very end. Pour into the dish and bake the pie at 180°C (top/bottom heat) for about 60 minutes.