Pumpkin Pie

Ingredients

• 250 g flour
• 100 g coconut oil
• 1 egg
• 2 tbsp fruit vinegar
• 3 tbsp ice cold water
• 0.5 tsp Sugar
• Salt
• 400 g peeled pumpkin flesh
• 125 g crème double
• 0.125 l milk
• 175 g brown sugar
• 0.25 tsp cinnamon
• 1 pinch cloves powder
• 1 pinch ginger powder
• 3 eggs
• fat (for the pan)
• 150 g whipping cream
• pumpkin seeds (to sprinkle)
• pecan nuts (to sprinkle)

Instructions

1. 1.

   Knead flour with sugar, salt, fat, egg, vinegar and water quickly. Shape into a ball, wrap in foil and refrigerate for 1 hour.

2. 2.

   Dice pumpkin flesh, put it in a pot and cook with 100 ml water until soft in 15 minutes, puree, strain through a sieve and mix well with the remaining ingredients.

3. 3.

   Preheat oven to 180°C, grease pie tin well.

4. 4.

   Roll dough between two sheets of foil into a thin circle, line the tin, pressing a rim.

5. 5.

   Prick the bottom with a fork several times, spread pumpkin cream on top and bake in the oven for about 1 hour.

6. 6.

   Let cool. Sprinkle with pumpkin seeds and pecan nuts as desired before serving.