They're finally back in the supermarkets! Their names are unusual: Hokkaido, Butternut, Patisson. They can be used in a variety of ways: soup, pasta, pie, pancakes.
You know which plant we're talking about: Pumpkins.
And why exactly pumpkin pie? Pumpkin pie is a traditional dessert in US cuisine that is particularly popular at Halloween, Thanksgiving and Christmas. I think Harry's favorite Potter pie gets too little attention in this country: so Expecto patronum for your first pumpkin pie.
TM5 - for 1 mold Ø 20cm
Ingredients for the shortcrust pastry
- 200 g wheat flour
- 1 tsp baking powder
- 75 g cane sugar
- 1 pinch of salt
- 1 egg yolk
- 2 tablespoons lemon juice
- 100 g butter (cold), in pieces
Ingredients for the filling
- 700 g pumpkin (Hokkaido)
- 180 g cane sugar
- 1 tsp cinnamon powder
- 1/2 tsp ginger powder
- 1 pinch clove powder
- 200 g cream cheese
- 3 eggs
- 1 teaspoon nutmeg
Mix It: Shortcrust pastry
- Put all the ingredients for the dough into the mixing bowl and knead → 1min. | Knead setting
- Tip everything out of the mixing bowl with the FlexiSpatel and knead again briefly on a floured work surface, chill for 30 minutes
- Line a 20 cm tart tin or pie dish with the dough, raise the edges
Mix It: Filling
- Wash the pumpkin, remove the seeds and cut into small(!) pieces. Add 2 measuring cups of water. Cook in the mixing bowl → 30 min. | level 1| Varoma
- Then puree the mixture → 30 sec. | level 8
- Put the puree including the remaining ingredients for the filling into the mixing bowl and mix → 30 sec. | speed 5
- Pour the pumpkin mixture onto the dough and place in the oven.
- Bake at 175 degrees for 60-70 minutes
Pimp It
Allow the cake to cool, dust the cake with powdered sugar using our SprinklePro
