Hey baking friends! 🧑🍳 Are you looking for the perfect dessert for cozy autumn days? 🍂Then this creamy pumpkin pie is just the thing for you! With its buttery shortcrust pastry and spicy filling, it brings the taste of autumn straight to your plate. So grab your apron and rolling pin, and let's get started! 💪🏼
Pumpkin Pie (for a 28cm tart pan)
Ingredients for the dough:
335 g flour
50 g sugar
1/4 teaspoon sea salt
170 g cold butter
60 g cold Palmin Soft or Biskin
60 g of ice-cold water
Ingredients for the filling:
600 g pumpkin puree
180 g sugar
1 pinch of salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon cardamom
3 eggs
280 ml cream
140 ml milk
Aside from that:
1 egg
1 tablespoon cream
Preparation:
- For the dough, mix the dry ingredients, crumble in the cold butter, add the palm oil and ice water. Quickly knead into a dough and chill for at least 2 hours.
- For the pumpkin puree, cook and puree the Hokkaido pumpkin.
- Mix all ingredients for the filling and puree finely.
- Preheat the oven to 200°C. Roll out the dough, line the tin, and fill with the filling. Cut out leaves from the remaining dough.
- Bake the pie for 20 minutes at 200°C, then for 30-40 minutes at 175°C.
- Brush the leaves with the egg-cream mixture and bake for 10-15 minutes until golden brown.
- Decorate cooled pie with leaves.
💡Tip: Serve your pumpkin pie on pretty autumn dishes from our KleinstadtChic shop for the perfect autumn atmosphere!🍁
Well, are you already in the mood to turn on the oven? Enjoy your meal and enjoy the autumn! 🥧
📸/ 🔖 Credits to: Elena Cremer | La Crema
