Hearty Pumpkin Pie
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 sachet ready mix for pizza dough
- 1 kg pumpkin meat, Hokkaido
- 200 ml vegetable stock
- 1 clove garlic
- salt and pepper
- 200 g cream cheese, (BRUNCH classic)
- 100 ml heavy cream, for boiling
- 2 egg (s), (size L)
- 1 teaspoon curry powder
- 150 g cheese, medieval Gouda
Print Recipe
Pin Recipe Instructions
- Prepare the pizza dough according to the instructions on the packet and place in a greased springform pan.
- Cut the pumpkin flesh into approx. 1 cm cubes and cook in the vegetable stock for approx. 5 minutes. Press the clove of garlic through a press. Drain the pumpkin, season with salt, pepper and garlic and fill the mixture on the pizza dough. Whisk the brunch cheese, the cooking cream and the eggs, season with pepper, salt and the curry and pour over the pumpkin mixture. Sprinkle the whole thing with the grated Gouda cheese and bake in the preheated oven at 150-175 degrees, depending on the type of oven, for about 60 minutes.
- The cake can be served warm as a starter or cooled as a spicy cake.
- My tip: I always served crème fraiche with it and everyone was thrilled.
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