Pumpkin Pie à la Noei

Ingredients for 1 servings:

• 300 g flour, sifted
• 200 g butter
• 100 g powdered sugar, sifted
• 2 medium-sized egg yolks
• 1 pinch of salt
• 1 pumpkin(s), butternut
• 500 ml cream, possibly less
• 1 m.-sized egg(s)
• some cinnamon powder
• 50 g sugar, possibly more, as needed

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 35 minutes

Make a shortcrust pastry from the flour, butter, powdered sugar, and egg yolks and refrigerate. Halve the butternut squash and remove the seeds. Place the halves in the oven and bake at approximately 180°C for about 45 minutes, until the flesh is soft. I always do this at the beginning of autumn so I always have some on hand; it saves me a lot of time! Then puree the cooled flesh with the cream, cinnamon, egg, and sugar and set aside. Pour the shortcrust pastry into a pie dish, prick it lightly with a fork to prevent it from bubbling, and pre-bake for about 10 minutes. Then spread the prepared flesh mixture on top and finish baking. This takes about 15-18 minutes, depending on the oven and the squash. I’ve found that butternut squash takes less time than Hokkaido squash. You can also use store-bought shortcrust pastry or cake batter and vary it with various spices and nuts or dried fruit.