Pumpkin Pie a la Alex

Ingredients for 1 servings:

• 400 g pumpkin flesh (preferably Hokkaido), roughly diced
• 250 g flour
• 50 g sugar
• 125 g butter or margarine
• 1 egg(s)
• 1 pinch of salt
• 100 g brown sugar
• 1 tsp cinnamon
• 100 g almond(s), ground
• 3 eggs, separated
• Fat for the mold
• Powdered sugar for dusting

Instructions

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

Make a shortcrust pastry from flour, sugar, butter, salt, and one egg and chill for 30 minutes. Cook the pumpkin flesh on a baking tray in a preheated oven at 200 degrees Celsius for about 25 minutes. Let it cool slightly. Then puree. Mix the puree with the brown sugar, almonds, cinnamon, and egg yolk. Beat the egg whites until stiff and carefully fold in. Grease a springform pan. Roll out the shortcrust pastry and spread it in the pan. Form a rim about 3 cm high. Pour in the mixture and bake in a preheated oven at 200 degrees Celsius for about 30 minutes. After cooling, dust with powdered sugar.