It’s getting pretty cold outside – and that means: Autumn is just around the corner! When the cold season comes, we will not only make ourselves more comfortable, but the variety on the fruit and vegetable shelves will change again. Pumpkin season has begun! But: what do you do with large fruits? Pumpkin pie, of course! In America, the classic “pumpkin pie” has a permanent place on the fall menu. Here comes the recipe.
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This pumpkin pie may seem elaborate at first, but don’t let the ingredients put you off. It’s actually not that hard to make… and tastes heavenly! It’s great to serve the pumpkin pie with a dollop of whipped cream – this gives the pumpkin pie a little extra kick! Here comes the recipe.
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Pumpkin Pie Ingredients: For pumpkin pie you will need this
You will need: 1 Hokkaido pumpkin, 120 grams of cold butter, 150 grams of flour, 1 tablespoon of sugar, ½ teaspoon of salt, 4 tablespoons of water, 120 grams of double cream, 120 ml of milk, 200 grams of brown sugar, 1 packet of vanilla sugar, some cinnamon. , roasted nuts, salt, 3 eggs
Here’s how it works: wash the pumpkin, dry it, cut it in half and remove the seeds. Then cut the meat into pieces, place on a baking sheet covered with baking paper and cook in the oven for 30 minutes. Remove from the tin and clean – in the blender or immersion blender. Keep clean aside.
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In another bowl, knead the flour, sugar, salt and butter by hand and make a soft dough. Gradually add the water. Wrap it in cling film and keep it in the fridge for an hour. After this time, roll it up, put it in the oven and put it in the fridge again.
Now comes the filling: weigh 400 grams of pumpkin puree. Put the milk, cane sugar, spices and double cream in a bowl and mix until you get a smooth mixture.
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Preheat the oven to 200 degrees. Take the dough out of the fridge and prick it several times with a fork. To bake the dough “blind” (because of its weight it will not rise too much and will stay straight), place a sheet of parchment paper on top and place the peas on top. Place in the oven for 15 minutes. Remove, fill the pumpkin filling and bake in the oven at 180 degrees for another 40 minutes. Then refrigerate and serve. enjoy your meal!
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