Pumpkin Pie
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4 egg
200 g all-purpose flour
170 butter (cold, cubed)
0.5 tsp ginger (fresh, grated)
70 ml water (cold)
1.5 tsp salt
500 g Hokkaido pumpkin
150 g sugar
1 tsp cinnamon
0.25 tsp cloves (ground)
0.5 tsp allspice (ground)
0.25 tsp nutmeg (groung)
1 vanilla bean (seeds)
350 ml heavy cream
3 eggs
sour cream to serve
butter for greasing
flour for work surface
For the base, use a standing mixer or a hand mixer with dough hooks to mix flour, cold butter, and some of the salt. Beat in cold water. Then knead dough by hand until smooth.Wrap dough in plastic wrap and cool for approx. 30 – 35 min. Preheat oven to 200°C.
In a large saucepan, add chopped pumpkin, sugar, remaining salt, spices, and heavy cream with the pumpkin. Bring to boil, then reduce heat. Cover with a lid and let simmer on low heat for approx. 20 – 25 min. until the pumpkin is soft. Stir regularly.
Blend the mixture with a hand blender. Set aside to cool down. If needed, grease tart dish with some butter.
In a large bowl, whisk together eggs and blended pumpkin mixture.
Lay the dough into the tart dish, leaving an edge. Press the sides firmly into the dish and Pour the filling into the base.
Bake at 200°C for approx. 15 – 20 min. Then reduce heat to 170°C/ 340°F and continue baking for approx. 35 – 40 min. Leave pie to cool down.