John Myers
Contents
show
Pumpkin Pie
The perfect pumpkin pie recipe with a picture and simple step-by-step instructions.
sweet shortcrust pastry
- 75 g Sugar
- 150 g Cold butter
- 225 g Wheat flour
- 1 Egg
- 0,5 Tonka bean, grated
- 1 pinch Salt
Covering
- 0,5 Hokkaido pumpkin
- 200 g Sour cream
- 3 Eggs
- 1 tsp deleted Cinnamon
- 0,25 tsp Ground cloves
- 0,5 tsp Ground ginger
- 0,25 tsp Allspice d Espelette
- 50 g Sugar
- 0,25 tsp Freshly ground nutmeg
- 1 Pinch of salt
Preparation the evening before
- Cut the pumpkin into large cubes, place on a baking sheet and roast for about 30 minutes at 220 degrees and allow to cool.
Shortcrust
- Mix the sugar with the flour and the pinch of salt well, make a well in the middle, put the egg in it, spread the butter in small flakes around the edge and grate the tonka bean. Now process everything by hand into an elastic dough, the consistency of which is reminiscent of marzipan, wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.
Covering
- Finely puree the pumpkin roasted in the oven with the magic wand, add all the spices and stir the sour cream and sugar and then everything smooth. Now gradually stir in the eggs well.
Assembly and finish
- Roll out the shortcrust pastry between two cut freezer bags and fit into the round tart pan. Cut off the edges with a sharp knife and prick the pastry base several times with a fork. Then spread the topping on top and bake in the oven preheated to 180 degrees for about 40 – 45 minutes and then let cool down well.
Facebook Comments