Pumpkin pie
60+ Min
200 200 gr. flour
2 2 tablespoon brown sugar
130 130 gr. butter
3 3 tablespoon ice cold water
40 40 gr. butter
220 220 gr. cream cheese
160 160 gr. brown sugar
1 1 teaspoon vanilla sugar
130 130 ml. cream
1 1 egg
1 1 egg yolk
1/2 1/2 teaspoon cinnamon
1/2 1/2 teaspoon powdered ginger
300 300 gr. pumpkin
step 1
Sift dry ingredients and mix at low-speed in kitchen machine or manually. Butter cut into pieces and slowly add to the dry ingredients, at this stage, the dough should be crumbly. Then pour the water and quickly mix the dough into a ball. Wrap in foil and put into the refrigerator for an hour.
step 2
Pumpkin weighing about one kilogram, wash cut into 4 pieces, remove the seeds and bake in the oven for about 30 minutes. Cool, remove the crust (it moves very easily) and measure out the desired amount.
step 3
Roll out the dough and put into a baking form. Raise up the edges. Cover with the parchment paper and put dried peas on it. Bake in a preheated oven at 180 ° C for about 15 minutes.
step 4
In a large bowl on low speed mix the pumpkin in the pumpkin puree. Add the cream cheese, sugar, melted butter, cream, vanilla sugar, cinnamon, ginger, and salt. Pour into a pre-baked pie (the filling will be watery), don't forget to remove the peas with parchment. Bake for 45-50 minutes.

How To Serve

Serve with whipped cream.