Pumpkin pie with brandy cream

Ingredients for 1 servings:

• 180 g flour
• ½ tsp sugar
• ½ tsp salt
• 165 g butter, cold
• 430 g pumpkin(s) (Hokkaido), pureed, weighed ready for cooking
• 185 g brown sugar
• 2 tsp ground ginger
• ¼ tsp nutmeg, ground
• ¼ tsp clove(s), ground
• ¼ tsp salt
• 150 ml milk
• 150 ml cream
• 4 large eggs
• 300 ml whipped cream
• 3 tbsp powdered sugar
• 1 tbsp brandy

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Halve, deseed, peel, and dice the pumpkin. Boil in a little water until soft, then puree. For the base, put the flour in a bowl, add the sugar, salt, and butter, and knead into a shortcrust pastry. Place the pastry on a floured surface, lightly flour the top, and roll out to fit the edges of a 24cm pie dish. Refrigerate for about half an hour. In the meantime, preheat the oven to 180°C and prepare the filling. Mix the pumpkin puree with the sugar, ginger, nutmeg, cloves, salt, milk, and cream in a saucepan. Bring to a gentle simmer, then remove from the heat. Briefly beat the eggs in a bowl, then stir in the pumpkin mixture. Pour the warm filling into the pie dish and bake in the preheated oven for about 45-50 minutes. The filling should be firm and the edges should be golden brown. Remove from the oven and let cool completely in the pan. Before serving, whip the cream until stiff peaks form, then stir in the powdered sugar and brandy. Place a generous dollop of cream on each slice of pumpkin pie. This is the pie we like best, but if you like, you can also add 1/2 teaspoon of cinnamon to the filling. Personally, it tastes best when thoroughly chilled.