Pumpkin pie

Step 1/10

• 300 g all-purpose flour
• 170 g butter
• 1 tsp salt
• 70 ml cold water

• standing mixer or hand mixer with dough hooks

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.

Step 2/10

• oven
• plastic wrap

Wrap dough in plastic wrap and cool for approx. 30 – 35 min. Preheat oven to 200°C/ 400°F.

Step 3/10

• 500 g Hokkaido pumpkin

• cutting board
• knife

In the meantime, halve the pumpkin, remove seeds, and cut the flesh into small, equally sized cubes.

Step 4/10

• 150 g sugar
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp cloves
• ½ tsp allspice
• ¼ tsp nutmeg
• 1 vanilla bean (seeds)
• 350 ml heavy cream

• large saucepan with lid
• cooking spoon

Now, in a large saucepan, add pumpkin, sugar, remaining salt, spices, and heavy cream. 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.

Step 5/10

• butter for greasing

• hand blender
• tart dish

Blend the mixture with a hand blender. Set aside to cool down. If needed, grease tart dish with some butter.

Step 6/10

• flour for work surface

• rolling pin

With a rolling pin, roll the dough into a round that is a little larger than the tart tin. Work on a floured surface and turn the dough a couple of times to prevent sticking.

Step 7/10

Lay the dough into the tart dish, leaving an edge. Press the sides firmly into the dish.

Step 8/10

Cut off overhanging dough by rolling the rolling pin over the edges of the tart dish.

Step 9/10

• 3 eggs

• large bowl
• whisk

In a large bowl, whisk together eggs and blended pumpkin mixture.