Pumpkin Nut Pie with Orange
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g pumpkin meat, diced
- 150 grams sugar
- 1 orange (s), untreated
- 1 pinch (s) cinnamon and clove
- 200 g flour
- 1 pinch (s) salt
- 125 g butter
- 3 egg (s)
- 100 g crème fraîche
- 75 g hazelnuts, round
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Mix the pumpkin with the juice of the orange, 100 g sugar, 1 teaspoon of grated orange peel, cinnamon and clove in a saucepan, bring to the boil and cook covered over low heat for approx. 10 minutes until soft. Puree everything and let it cool down.
- Mix the flour, 50 g sugar and a pinch of salt in a mixing bowl. Add flakes of butter and 2-3 tablespoons of cold water and knead.
- Line a greased pie form with a removable base or springform pan (26-28 cm diameter) with the dough and pull up the edge approx.
- Mix the eggs, creme fraiche, hazelnuts, vanilla sugar and 2 teaspoons of orange peel and add the pumpkin. Mix well again. Pour over the dough.
- Bake in the preheated oven (E stove: 175 degrees, gas: level 2) on the second rack from the bottom for about 1 hour.
- Cool a little and then remove from the mold and let cool.
- Serve with cinnamon cream.
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