Pumpkin Pie

Ingredients

• 250 g flour
• 1 tbsp sugar
• 0.5 tsp Salt
• 125 g cold butter
• 1 egg
• 1.5 tbsp apple cider vinegar
• 500 g pumpkin flesh
• 50 g butter
• 1 tsp cinnamon
• nutmeg (1 pinch grated)
• clove powder (1 pinch grated)
• 6 tbsp Maple syrup
• 100 ml milk
• 50 g sugar
• 4 tbsp heavy cream
• 40 g cornstarch
• 3 eggs (separated)
• powdered sugar (for dusting)
• heavy cream

Instructions

1. 1.

   Sift the flour onto a work surface, mix with sugar and salt, then press a well in the center. Cut the butter into small pieces and distribute around the well; add the egg and vinegar to the center, pour about 50 ml lukewarm water, and cut everything together with a knife until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap in cling film, and chill for about 30 minutes.

2. 2.

   Cube the pumpkin flesh roughly. Melt butter in a pan. Add the pumpkin, spices, and maple syrup; sauté briefly while stirring. Add milk, cover, and simmer gently for 10 minutes until soft. Stir with a tablespoon to blend. Let cool.

3. 3.

   Briefly knead the dough again and roll out between two sheets of parchment paper slightly larger than your pie tin. Line the tin with the dough, pressing up the edges and trimming cleanly. Prick the dough several times with a fork.

4. 4.

   Whisk the pumpkin puree with sugar, cream, cornstarch, and egg yolks. Beat the egg whites to stiff peaks and fold into the mixture. Spread the filling over the crust. Bake in a preheated oven at 200°C for 35-40 minutes. Let the pie cool before serving. Dust with powdered sugar if desired and serve with whipped cream.