Pumpkin pie and pumpkin seed oil ice cream

Ingredients for 5 servings:

• 500 g Hokkaido pumpkin(s)
• 6 eggs
• ½ tsp spice mix of cinnamon, clove(s) and cardamom
• 400 ml condensed milk, sweetened
• 1 pinch of salt
• 250 g flour
• 75 g powdered sugar
• 120 g butter, room temperature
• Butter for the mold
• 400 ml condensed milk, sweetened
• 400 ml whipped cream
• 10 ml pumpkin seed oil

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 40 minutes

from the show “The Perfect Dinner” on VOX from 27.01.21

For the pumpkin pie, mix together the flour, powdered sugar, and a pinch of salt, then stir in the room-temperature butter. Mix two egg yolks with two tablespoons of water and add to the dough. Knead everything together until you get a smooth dough. Chill the dough for two hours. Cook the Hokkaido pumpkin until tender, then puree it. It’s okay if there are small pieces left. Once cooled, add three egg yolks and one whole egg to the puree. Add a pinch of salt, the spice mix, and the sweetened condensed milk, and mix until smooth. Butter a shallow cake tin and line it with baking paper. Roll out the shortcrust pastry to a thickness of 0.5 cm and spread it in the tin. Trim off any excess edges. Spread the pumpkin mixture over the dough. Shake it a little to ensure the filling is evenly distributed. Bake in the oven for 15 minutes at 200°C (top/bottom heat), then reduce the oven temperature to 180°C (350°F) and bake the pie for another 35 minutes. It tastes best served lukewarm. For the pumpkin seed oil ice cream, mix the pumpkin seed oil and sweetened condensed milk together. Don’t whip the cream until stiff peaks form; it can still run a little in the bowl. Mix the cream into the condensed milk and place it in the ice cream maker for about 40 minutes. Either serve straight from the ice cream maker or pour into a mold and then freeze. Serve the pie with a little whipped cream and drizzle a few drops of pumpkin seed oil over the ice cream. Sven prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 3 from the Bergisches Land, on Wednesday, January 27, 2021.