Summary

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

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Instructions

1. Halve, core, peel and dice the pumpkin. Cook in a little water until soft and puree.
2. 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.
3. 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.
4. 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.
5. 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.