Summary

Ingredients

For the ground:

• 250 g flour
• 1 teaspoon salt
• 155 g butter, cold
• 60 ml water, ice cold

For the filling:

• 150 g suar, white
• 0.5 teaspoon ½ salt
• 1 teaspoon cinnamon, ground
• 0.5 teaspoon ½ ginger, ground
• 0.25 teaspoon ¼ clove powder
• 0.5 teaspoon ½ allspice, ground
• 0.25 teaspoon ¼ nutmeg, grated
• 2 large egg (s)
• 440 g pumpkin pulp, boiled and mashed
• 355 ml condensed milk
• possibly whipped cream
• possibly ice, (vanilla)
• Flour, for the work surface
• Fat, for the shape

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Instructions

1. For the dough, mix the flour and salt in a bowl, add the butter in pieces. Gradually add the ice-cold water, tablespoon at a time. Beat the dough with a fork until it can be shaped into a ball. Chill the dough in the refrigerator for 30 minutes.
2. Preheat the oven to 220 ° C, if possible bottom heat (otherwise top / bottom heat).
3. Mix the sugar, salt, cinnamon, ginger, clove powder, allspice and nutmeg in a small bowl.
4. Beat the eggs in a large bowl. Add the pumpkin puree and the sugar-spice mixture and stir. Gradually add the condensed milk and mix everything together.
5. Take the batter for the base out of the refrigerator. Roll this out on a floured work surface with a rolling pin into a circle approx. 25 cm in diameter and place in the greased pie or springform pan (23 cm), pulling up one edge.
6. Pour the pumpkin mixture into the mold.
7. Put the form in the oven and bake for 15 minutes. Reduce the oven temperature to 175 ° C and bake the pie for 40 to 50 minutes. Make a chopstick test. If a wooden stick stuck in the middle of the pie comes out clean, the pie is ready. Take the pie out of the oven and let it cool completely in the form on a wire rack.
8. Then serve immediately - possibly with whipped cream and vanilla ice cream.
9. Note: Do not bake the pie, it will tear. Bake and serve the pie on the same day.