Pumpkin Pie
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 250 g flour (wheat flour, type 550)
- 1 teaspoon salt
- 125 g butter, cold
- 5 tablespoon water, cold
- 750 g pumpkin meat
- 250 ml wine (dry cider) (cider)
- 2 egg (s), devious)
- 150 g crème fraîche
- 0.5 teaspoon ½ cayenne pepper
- 1 teaspoon curry
- 1 lemon (s), add the juice
- 300 g ham, cooked
- 3 tablespoon pumpkin seeds, peeled
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from the ingredients specified for the dough (flour, salt, butter, water) and cover and chill for about 30 minutes.
- In the meantime:
- For the topping, cut the pumpkin flesh into cubes, simmer in the apple cider for about 5 minutes, then drain well and roughly puree in the blender. Stir in the eggs, crème fraiche, cayenne pepper, curry and lemon juice. Dice the boiled ham and fold it into the pumpkin mixture.
- Roll out the dough thinly, line the bottom and edge of a large, flat pie tin (approx. 30 cm diameter) with it, fill in the pumpkin mixture, smooth it out and sprinkle with the pumpkin seeds. To bake.
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