Fragrant pumpkin pie
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ingredients
Cesto
200 g plain flour 1 pinch salt 120 g cold butter 4 tbsp water
Filling
500 g butternut squash 200 ml condensed sweetened milk (Salko) 3 pcs egg 1 tbsp ground cinnamon 1 tsp freshly ground nutmeg 1/2 tsp ground cloves
progress
Soft dough with aromatic pumpkin filling.
1.
The process of making pie dough is one of the easiest in the game! Mix the flour with a pinch of salt and grate a well-chilled cube of butter on a cheese grater – you can’t do this with a warm one. Pour in 4 tablespoons of water and mix everything together. Start with a spoon, finish with your hands. You don’t need to blend for long, just a minute or so. Shape the dough into a ball, cover it with something and refrigerate for an hour.
2.
Cut the pan in half. Based on the weight, assume you’re only working with one half, which should be about 500g. Scoop out the seeds.
3.
Line the tray with baking paper and place the pumpkin inside – skin side up. Place it in a preheated oven at 180°C for 50 minutes.
4.
A total of an hour has passed, the dough is relaxed and the pumpkin is baked. While it cools, you manage to roll out the dough (with your hands without a rolling pin) to about half an inch thick. It should be a couple of centimetres wider than the diameter of the baking dish. The dough should then be evenly lined.
5.
Punch out the pastry and use a fork to mash the inside of the pastry. Pour in the salco, which is the only source of sweetness in this recipe. Add 1 whole egg and 2 egg yolks to the mixture, along with the cinnamon, nutmeg and cloves. Mix everything thoroughly by hand and pour into a pastry-lined bowl.
6.
Place the cake in a preheated oven at 230°C. Bake at this temperature for the first 10 minutes and then reduce the temperature to 180°C and continue for a further 25 minutes.
7.
Let the cooked product cool completely before serving, ideally also chill in the fridge. Serve with, for example, whipped cream and chocolate topping.
