for 1 springform tin, 26 cm diameter
- For the filling
- 1 Pumpkin (e. g. butternut pumpkin)
- ⅔ cup sugar
- 1 tablespoon Corn starch
- 2 tablespoons Crème fraiche
- 1 teaspoon cayenne pepper
- 1 teaspoon Nutmeg (freshly grated)
- 1 teaspoon cinnamon (powder)
- 1 teaspoon lemon zest (grated)
- ½ lemon (juice)
- 2 eggs
- 4 tablespoons cream (min. 35% fat content)
- To garnish
- ⅜ cup cream (min. 35% fat content, stiffly whipped)
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
Cut a 'lid' from the pumpkin and remove all the seeds and fibres. Bake the pumpkin for approx.50 minutes (without the lid). Remove from the oven and scrape out the flesh. Weigh 400 g of the flesh; purée if necessary. Leave to cool completely.
Make pastry with the flour, butter, egg, salt and sugar. Chill for 1 hour.
Mix the cold pumpkin purée with the sugar, cornflour, creme fraiche, cayenne pepper, nutmeg, cinnamon, lemon zest and juice. Beat the eggs with the cream and stir into the mixture.
Heat the oven again to 200°C (180°C in a fan oven), 400°F, gas 6.
Roll out the pastry on a floured surface and place it in the springform tin. Form a rim approx. 4 cm high. Spoon the pumpkin mixture into the pastry and smooth the top. Bake for approx. 40-45 minutes.
Let the pie cool in the tin. Remove from the tin and slice. Decorate each slice with cream and serve.
For the pastry leaves, make pastry using the same ingredients. Roll out the pastry very thinly and cut out plenty of leaf shapes. Place the leaves on a baking tray lined with baking parchment and bake for approx. 15 minutes at 200°C (180°C in a fan oven), 400°F, gas 6, until golden brown. Let cool and decorate the pie as wished.