Pumpkin pie from the tray

Ingredients for 1 servings:

• 450 g wheat flour type 405 or spelt flour type 630
• 200 g margarine or butter
• 2 tsp salt
• 50 ml water
• 2 kg Hokkaido pumpkin(s)
• 12 eggs
• 1 packet of vanilla sugar
• 1 tbsp ginger, grated
• 1 tsp salt
• 1 tbsp cinnamon
• 1 tsp nutmeg
• 200 g quark, 20% fat
• 400 g sugar
• 250 g cream

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 55 minutes

Sheet pan pumpkin pie. It’s made similarly to a cheesecake. For a 40 x 30 x 3 cm sheet pan. All measurements are approximate. Takes some time.

Knead the dough ingredients into a shortcrust pastry. Briefly mix the margarine or butter. Carefully mix half of the flour with the salt. Add the remaining flour and mix until a crumbly dough forms. Knead in the water a tablespoon at a time until the dough can be formed into a ball. Wrap the finished dough in foil and refrigerate. Quarter the pumpkins, remove the seeds, and bake in the oven at 150°C fan-assisted oven with the flesh facing down for 1 to 1 1/2 hours. Separate the eggs. Beat the egg whites until stiff peaks form. Sprinkle in the sugar at the end. Peel and purée the cooled, baked pumpkin. Add the egg yolks, spices, quark, and cream, and blend everything with a hand blender until smooth. Fold in the egg whites. Roll out the dough thinly and place it on the baking sheet. Pull up the edges to make room for the mixture. Spread the pumpkin mixture over the dough. Bake at 150°C fan oven on the middle rack for 1 hour. You may need to bake a little longer if the topping is still very runny. The cake is delicious, but quite rich. For a smaller cake in a 27 cm springform pan, divide the ingredients by about thirds. You can also add a little milk instead of cream. I use a thin nonstick baking sheet for baking.