Pumpkin pie

Shortcrust pastry

• 

  Step 1

  Mix the flour, hazelnut powder and cane sugar in a bowl.

• 

  Step 2

  Mix in the butter.

• 

  Step 3

  Then gradually add the water.

• 

  Step 4

  Finally, shape into a ball. The dough should be smooth and homogenous.
  Place in the fridge.

Pie filling

• 

  Step 5

  Place the peeled, chopped and seeded pumpkin in a pot of boiling water.
  Cook for around 20 minutes.

• 

  Step 6

  When the pieces have melted and the tip of a knife can easily be inserted, drain and blend to obtain a smooth purée.

• 

  Step 7

  In a bowl, combine the pumpkin purée and eggs with the cream and milk.

• 

  Step 8

  Then add the sugar.

• 

  Step 9

  Finally, the spices.

Assembly

• 

  Step 10

  Roll out the pastry and place in the bottom of the tin.

• 

  Step 11

  Pour in the tart mixture and fold over the edges of the pastry.
  Bake at 180 degrees Celsius for 40 minutes.
  Cool before serving.

• Baking information
  • Temperature

    180°C 356°F
    °C °F
  • Heat rotary
  • Baking time 40 min