- 3 dl flour
- 120 g butter (cold)
- 3 tbsp water (cold)
- 2 tsp sugar
- 0.5 tsp salt
- pie weights or dry beans
- 2-3 (1.5 kg) pumpkins
- 4 dl pumpkin purée
- 3 eggs
- 1 dl brown sugar
- 0.75 dl white sugar
- 0.25 tsp salt
- 400 ml cream
- 0.5 - 1 tbsp nutmeg (ground)
- 0.5 - 1 tbsp cinnamon (ground)
- 0.5 - 1 tbsp ginger (ground)
- 0.5 - 1 tbsp allspice (ground)
- 0.5 - 1 tbsp clove (ground)
- 200 ml whipping cream
Crust:
Pre-heat oven to 220°C.
Mix flour, salt, sugar in food processor.
Cut butter into small bits, quickly. Re-chill in fridge if it get soft.
Pulse half of butter into food processor.
Pulse in second half of butter.
Pulse in water until it comes together and clumps into a ball.
Press out into pie dish, and poke a few holes with a fork.
Cover with foil or baking paper, and top with pie weights or dry beans.
Bake 15 minutes at 220°C.
Refrigerate under plastic wrap until ready to bake. Can save for a few days.
Purée:
Slice pumpkin into 1.5cm thick slices. Skin can remain on.
Bake at 215°C for about 30-40 minutes, until very soft and starting to brown.
Remove peel/skin, or cut/scrape flesh out into a bowl.
Blend until very smooth.
Pour in colander or sieve.
Drain for a few hours, stirring occasionally.
Transfer to sealed container and refrigerate until ready to use. Should get about 3dl per kilo of whole pumpkin.
Filling:
Beat 2 eggs plus yolk of third. Discard the third egg white.
Throw all ingredients in blender and blend. Should make about 1 liter. Can save filling for a few days.
Topping:
Pour wipping cream in bowl.
Beat until whipped. Electricity is advised.
Pie:
Pre-heat oven to 220°C.
Pour filling into pie crust.
Bake 15 minutes at 220°C.
Lower temperature to 175°C and bake an additional 45 mins. Chopstick inserted in center should come out clean.
Let cool for 30 minutes.
Top with whipped cream and serve.