Pumpkin Pie (Shortcrust Pastry Base with Filling)


Rating: 3.50 / 5.00 (10 Votes)


Total time: 1 hour

Servings: 10.0 (servings)

For the dough:









For the filling:












Instructions:

For the pumpkin pie, first prepare the dough. To do this, mix the ingredients into shortcrust pastry and leave to rest in a cool place for 1 hour.

For the filling, cut the peeled, seeded pumpkin into small cubes and cook in boiling water for about 15 minutes, cool and strain.

Beat the egg yolks and sugar until foamy, add melted and cooled butter, spices and the egg whites beaten stiff with salt.

Mix in the pumpkin mixture mixed with cornstarch. Line the cake tin and tray with shortcrust pastry, spread the filling on top and bake in the preheated oven on the middle shelf for 20 minutes at 220 °C degrees.

Allow to cool and refrigerate for 2 hours, decorate pumpkin pie with whipped cream and serve ice cold.

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