Pumpkin Pie
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 5 min.
Ready in
Ingredients
for
1
- For the pastry
- 1 cup all-purpose flour
- 1 cup ground Hazelnuts
- 0.333 cup sugar
- ½ Vanilla bean (seeds scraped out)
- ⅔ cup butter (chopped)
- 1 egg
- For the topping
- 4 cups Butternut squash (diced)
- ⅔ cup sugar
- 3 eggs
- 1 Tbsp Corn starch
- 2 Tbsps Crème fraiche
- ½ unwaxed lemon (juiced, zest grated)
- ¼ cup cream
- 1 tsp fresh ginger (grated)
- 1 Tbsp Vanilla sugar
- cayenne pepper
- Plus
- butter (to grease the tart dish)
- flour (for the work surface)
- Legume (for blind baking)
- powdered sugar
Preparation steps
1.
To make the pasty, mix together the flour, nuts, sugar, vanilla seeds and a pinch of salt. Create a well in the middle and place the butter around the well. Crack the egg into the well and quickly knead into a ball. Wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a tart dish with butter.
3.
Roll out the pastry on a floured work surface, slightly bigger than the tart dish. Place in the dish and create an edge all the way round. Create a pattern in the edge with a fork.
4.
Pierce the pastry with a fork, cover with baking paper, weigh down with legumes and bake for 10 min. Remove from the oven and take off the legumes and the baking paper.
5.
To make the topping, steam the squash for about 15 min. Remove, leave to cool and then puree along with the sugar, eggs, cornflour, crème fraîche, lemon juice and zest, cream, ginger and vanilla sugar. Season with cayenne pepper.
6.
Pour the mixture into the pastry case and bake for 40-45 min. Remove from the oven, leave to cool and serve sprinkled with icing sugar.
