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
Pumpkin Nut Pie with Orange
Pumpkin Nut Pie with Orange

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven (E stove: 175 degrees, gas: level 2) on the second rack from the bottom for about 1 hour.
  6. Cool a little and then remove from the mold and let cool.
  7. Serve with cinnamon cream.

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