Finally you're back in the supermarkets! Their names - extraordinary: Hokkaido, Butternut, Patisson. Their possible uses - versatile: soup, pasta, cakes, buffers.
You know what plant it is: pumpkins.
And why exactly pumpkin pie? Pumpkin pie is a traditional US dessert that is particularly popular during Halloween, Thanksgiving and Christmas. I think Harry Potter's favorite cake doesn't get enough attention in this country: So expecto patronum for your first pumpkin pie.
TM5 - for 1 mold Ø 20cm
Ingredients for the shortcrust pastry
- 200 g wheat flour
- 1 teaspoon Baking powder
- 75 g cane sugar
- 1 pinch of salt
- 1 egg yolk
- 2 tbsp lemon juice
- 100 g butter (cold), in pieces
Ingredients for the filling
- 700 g pumpkin puree (Hokkaido)
- 180 g cane sugar
- 1 tsp cinnamon powder
- 1/2 tsp ginger powder
- 1 pinch of clove powder
- 200 g cream cheese
- 3 eggs
- 1 tsp nutmeg
Mix It: Shortcrust pastry
- Put all the ingredients for the dough into the mixing bowl and knead for → 1 minute. | kneading stage
- Tip everything out of the mixing bowl with theFlexi Spatula and knead again briefly on a floured worktop, then chill for 30 minutes
- Line a 20 cm tart tin or pie dish with the dough, pull up the edge
Mix It: Filling
- Wash the pumpkin, remove it and cut it small(!). Add 2 measuring cups of water. Cook in mixing bowl → 30 minutes | Level 1 | Varoma
- Then puree the mixture → 30 sec. | Level 8
- Add the puree including the remaining ingredients for the filling to the mixing bowl and stir → 30 sec. | Level 5
- Pour the pumpkin mixture onto the dough and put it in the oven.
- Bake at 175 degrees for 60-70 minutes
Pimp It
Let the cake cool down, dust the cake with powdered sugar using our StreuPro
