Pumpkin Pie La Alex
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g pumpkin meat (preferably Hokkaido), rouhly diced
- 250 g flour
- 50 grams sugar
- 125 g butter or mararine
- 1 egg (s)
- 1 pinch (s) salt
- 100 g suar, brown
- 1 teaspoon cinnamon
- 100 g almond (s), round
- 3 egg (s), separate
- Fat for the shape
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from flour, sugar, butter, salt and an egg and refrigerate for 30 minutes.
- Cook the pumpkin meat on the baking sheet in a hot oven at 200 degrees for about 25 minutes. Then let cool down a bit. Then puree.
- Mix the puree with the brown sugar, almonds, cinnamon and egg yolk. Beat egg whites until stiff and fold in carefully.
- Grease a springform pan. Roll out the shortcrust pastry and distribute it in the pan. Form an approx. 3 cm high border. Pour in the mixture and bake in a hot oven at 200 degrees for about 30 minutes.
- After cooling, dust with powdered sugar.
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