Pumpkin Pie
Ingredients
- For the filling
- 400 grams Pumpkin
- 125 grams Double cream
- ⅛ l milk
- 175 grams brown sugar
- ¼ tsp cinnamon
- 1 generous pinch Ground clove
- 1 generous pinch ground ginger
- 3 eggs
- Fat (for the pan)
- 150 grams Whipped cream
- Pumpkin seed (to sprinkle)
- Pecan (to sprinkle)
- For the dough
- 250 grams Pastry flour
- 100 grams Coconut oil
- 1 egg
- 2 Tbsps Fruit Vinegar
- 3 Tbsps ice cold water
- ½ tsp sugar
- salt
Preparation steps
For the dough, quickly knead the flour, sugar, salt, coconut oil, egg, vinegar and water into a smooth dough. Form the dough into a ball, wrap in plastic and chill for about 1 hour.
For the filling, dice the pumpkin flesh. Bring the pumpkin and 100 ml (approximately 1/2 cup) of water to a boil. Simmer for about 15 minutes, until the pumpkin is soft. Puree the pumpkin and pour through a sieve. Mix the pumpkin, cream, milk, sugar, cinnamon, cloves, ginger and eggs.
Preheat the oven to 180°C (approximately 350°F). Grease the pie dish with oil. Roll out the dough until slightly larger than the pie dish. Line the pie dish with the dough, forming an edge. Pierce the dough several times with a fork. Spread the pumpkin mixture on the dough and smooth. Bake for about 1 hour. Remove from the oven and let cool. Serve sprinkled with pumpkin seeds, pecans and a dollop of whipped cream.
