Pumpkin Pie with Whipped Cream Recipe

ingredients 8 – 10 servings

• pastry
• 3 dl wheat flour
• 2 tablespoons powdered sugar
• 125 g butter
• 1 egg yolk
• Filling
• 400 g pumpkin, without peel and kernels
• 2 tablespoons butter
• 3 eggs
• 1 1/2 cups powdered sugar
• 1/2 cup dark muscovado cane sugar
• 2 tablespoons cornstarch
• 2 dl cooking cream
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon grated nutmeg
• 2 pinches of salt
• For serving
• 3 dl whipped cream
• possibly 1-2 tsp muscovado syrup
• For decoration:
• icing sugar
• mint

How to prepare

• 75 minutes
• Pie dough: Add wheat flour, sugar and butter in pieces in the bowl to the food processor with the knife mounted. Drive to a crumbly mass.
• Add the egg yolk and run until it becomes a dough.
• Press out the dough into a pie mold, about 24 inches in diameter. Place and place in the fridge for at least 30 minutes.
• Filling: Set oven to 200 degrees. Cut the pumpkin into cubes and mill in a saucepan with butter for about 10 minutes. Add to the food processor and mix to a puree. Let cool.
• Add eggs, mustard and muscovado sugar, cornstarch, cream, cinnamon, ginger, nutmeg and salt. Drive to a smooth batter. Pour the filling into the pie mold. Bake in the bottom of the oven for about 45 minutes. Let cool.
• Whip the cream and season with muscovado syrup. Aim over icing sugar. Sprinkle cream on the pie and garnish with mint.