pumpkin pie

Ingredients for 1 servings:

• 250 g flour
• ½ tsp baking powder
• 75 g sugar
• 1 small egg(s)
• 125 g butter
• 350 g pumpkin flesh
• little water
• 150 g brown sugar
• ½ tsp ginger
• ½ tsp nutmeg
• 1 tsp cinnamon
• 1 pinch of cloves
• 2 tbsp beetroot syrup or maple syrup
• 3 eggs, whisked
• 200 g cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Pumpkin Pie – the classic pie for a Thanksgiving dinner

Make a shortcrust pastry from the flour, baking powder, white sugar, one egg, and the butter. Chill and prepare a 26 cm springform pan. Line the pan with the shortcrust pastry, pulling up a 3 cm high edge. For the filling, cook the pumpkin flesh with a little water for a few minutes until soft and then puree it. Place it in a bowl with the remaining ingredients and mix together. Pour onto the base (careful, the filling is very runny!). Bake in a preheated oven at 180 °C (top/bottom heat) for about 45 minutes. The filling should then be just firm around the edges and still slightly moist to runny in the middle.