Pumpkin Pie

Pumpkin Pie - Wundermix GmbH

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 and knead again briefly on a floured worktop and chill for 30 minutes
  • Line a 20 cm tart tin or pie dish with the dough and 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 and dust the cake with powdered sugar

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