Time: 40 min. preparation time, 55 min. baking time
Nutrition: Calories ca 366 / Protein 6g / Carbohydr. 34g / Fat 24g
Ingredients (12 servings)
|300 g||all-purpose flour|
|170 g||butter (cold, cubed)|
|70 ml||water (cold)|
|500 g||Hokkaido pumpkin (unpeeled)|
|0.5 tsp||ginger (fresh, grated)|
|0.25 tsp||cloves (ground)|
|0.5 tsp||allspice (ground)|
|0.25 tsp||nutmeg (ground)|
|1||vanilla bean (seeds)|
|350 ml||heavy cream|
|sour cream to serve|
|butter for greasing|
|flour for work surface|
oven, hand blender, standing mixer or hand mixer with dough hooks, large saucepan with lid, plastic wrap, tart dish (Ø 25cm), large bowl, whisk, cooking spoon, cutting board, knife, rolling pin
With its mild acidity and slightly nutty aroma, this wine harmonizes well with the Hokkaido pumpkin. Enjoy this slightly sparkling wine at a temperature between 9 – 12°C/50°F.
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.
standing mixer or hand mixer with dough hooks
300 g all-purpose flour / 170 g butter / 1 tsp salt / 70 ml cold water
Wrap dough in plastic wrap and cool for approx. 30 – 35 min. Preheat oven to 200°C/ 400°F.
oven, plastic wrap
In the meantime, halve the pumpkin, remove seeds, and cut the flesh into small, equally sized cubes.
cutting board, knife
500 g Hokkaido pumpkin
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.
large saucepan with lid, cooking spoon
150 g sugar / 0.5 tsp salt / 1 tsp cinnamon / 0.5 tsp ginger / 0.25 tsp cloves / 0.5 tsp allspice / 0.25 tsp nutmeg / 1 vanilla bean (seeds) / 350 ml heavy cream
Blend the mixture with a hand blender. Set aside to cool down. If needed, grease tart dish with some butter.
hand blender, tart dish
butter for greasing
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.
flour for work surface
Lay the dough into the tart dish, leaving an edge. Press the sides firmly into the dish.
Cut off overhanging dough by rolling the rolling pin over the edges of the tart dish.
In a large bowl, whisk together eggs and blended pumpkin mixture.
large bowl, whisk
Pour the filling into the base and bake at 200°C/ 400°F 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. Enjoy warm or cold with a dollop of sour cream.
sour cream for serving