John Myers
Ingredients for 1 servings:
- 125 g butter or margarine
- 1 egg(s)
- 1 tsp, leveled salt
- 1 tbsp sugar
- 200 g flour
- 500 g pumpkin flesh, diced
- 150 g sugar
- 2 tbsp cornstarch
- 1 pack of citric acid (powder)
- 3 eggs
- 50 ml milk or cream
- Salt
- Cayenne pepper
- 50 g almond flakes
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
spicy pumpkin pie
Knead the dough ingredients into a shortcrust pastry and chill. Cook the diced pumpkin flesh with a little water for 20 minutes until soft, draining if necessary. Finely puree the pumpkin without the water and let cool. In the meantime, pour the dough into a springform pan (approx. 26cm in diameter) and form a rim about 3cm high. Spread half of the almond flakes on the pastry base. Then mix the pumpkin puree with the sugar, cornstarch, and citric acid powder. Whisk the eggs with the milk and stir into the puree. Season well with salt and cayenne pepper, as spicy as you like. Now pour in the seasoned pumpkin puree and sprinkle with the remaining almond flakes. If you have any dough left over, you can use a cookie cutter to cut out small pumpkins, hearts, etc. and place them on top of the pumpkin puree. Bake at 180°C fan-assisted oven for approximately 45-50 minutes and allow to cool completely before slicing. Before serving, sprinkle with powdered sugar and then cayenne pepper.
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