Pumpkin Pie

Ingredients for 1 servings:

• 200 g flour
• 100 g butter
• 50 g sugar
• 1 pinch of salt
• 1 egg white
• Butter, for the mold
• 1 pumpkin(s) (Hokkaido), approx. 500 g
• 100 g whipped cream
• 1 pack of pudding powder, vanilla
• ½ lemon(s), juice
• 50 g sugar
• 3 tbsp honey
• 4 eggs
• 1 egg yolk

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 45 minutes

sweet pumpkin pie

Dough: Place all the dough ingredients in a bowl and knead into a shortcrust pastry. Wrap in cling film and refrigerate for 30 minutes. Topping: Wash the pumpkin, trim off the stem, and deseed. Cut into small cubes and sauté with a dash of cream for about 10 minutes. When the pumpkin is cooked, remove from the heat and add the remaining ingredients. Puree until smooth using an immersion blender or place everything in a blender and blend. Preheat the oven to 175°C (350°F). Roll out the dough thinly. Place in a greased tart pan and form a rim; a regular springform pan will also work, of course. Prick the base several times with a fork and then bake for 15 minutes. Remove the base from the oven and spread the filling on top. Bake for another 30 to 40 minutes. I recommend serving the cake with vanilla ice cream as a dessert. Tip: I saved a small piece of the shortcrust pastry and shaped it into leaves. After about 10 minutes of baking, the surface of the cake is hard enough to place the leaves on it.