Pumpkin Pie with Brandy Cream
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 180 g flour
- 0.5 teaspoon ½ sugar
- 0.5 teaspoon ½ salt
- 165 g butter, cold
For covering:
- 430 g pumpkin (se) (Hokkaido), pureed, weihed ready to cook
- 185 g suar, brown
- 2 teaspoons ginger, ground
- 0.25 teaspoon ¼ nutmeg, ground
- 0.25 teaspoon ¼ clove (s), ground
- 0.25 teaspoon ¼ salt
- 150 ml milk
- 150 ml cream
- 4 large egg (s)
For the cream:
- 300 ml whipped cream
- 3 tablespoon powdered sugar
- 1 tablespoon brandy
Print Recipe
Pin Recipe Instructions
- Halve, core, peel and dice the pumpkin. Cook in a little water until soft and puree.
- For the base, put the flour in a bowl, add sugar, salt and butter and work into a shortcrust pastry. Then place this on a floured work surface, lightly flour it on top and roll it out so that it lines a 24cm pie form, including the edge. Then put it in the refrigerator for about half an hour.
- In the meantime, preheat the oven to 180 degrees and prepare the filling. Mix the pumpkin puree with the sugar, ginger, nutmeg, clove, salt, milk and cream in a saucepan, bring to a simmer (simmer gently) and then remove from the stove. Mix the eggs briefly in a bowl and then stir in the pumpkin mixture. Pour the warm filling into the pie pan and bake in the preheated oven for about 45-50 minutes. The fill should be firm and the edge should be golden brown in color. Remove and let cool completely in the mold.
- Before serving, whip the whipped cream until stiff, stir in the powdered sugar and brandy. Put a large dollop of cream on each piece of pumpkin pie.
- This is a pie that we like best, if you want, you can also add 1/2 teaspoon of cinnamon to fill it. With personally it tastes best when chilled.
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