This is a very tender, warm and soft pumpkin pie recipe. Easy and tasty, your family surely will like it. It is full of vitamins and so aromatic. Let’s start.
Ingredients
- water: 100 ml
- lemon zest: 1 tsp
- cinnamon: 0.5 tsp
- yolk: 6 piece
- salt: 1 pinch
- butter: 120 g
- cream: 140 ml
- ginger: 0.5 tsp
- sugar: 150 g (or more, per taste)
- brandy: 75 ml
- flour: 250 g
- pumpkin: 500 g
Metric Conversion
Stages of cooking
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Rinse and peel pumpkin, cut into medium pieces and boil until pieces are soft.
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Mix cold butter, flour and salt. Proccess with a blender.
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Add yolk, water and brandy (30 ml).
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Knead the dough, wrap with a thin plastic wrap and place into the fridge for about half an hour.
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Meanwhile place the boiled pumpkin on a napkin for all the water will flow off.
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Puree pumpkin and add the rest of brandy, sugar and species up to you.
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Prepare the lemon zest.
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Add to pumpkin puree lemon zest, yolk and cream. Mix until smooth, this is the stuffing.
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Take out the dough and spread it all over the baking form. Sting the dough with the fork and place into the pre-heated to 200C (390F)degrees oven for about 15 minutes. Then get the form out of the oven and spread the stuffing. Place in the oven, reduce the heat just little and bake for a half an hour.
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Cool the pumpkin pie and then serve!
