Pumpkin Pie

Ingredients

• Mürbeteig (for 1 28 cm pie tin)
• 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
• 1 pinch grated nutmeg powder
• 1 pinch grated clove powder
• 6 tbsp Maple syrup
• 100 ml milk
• 50 g sugar
• 4 tbsp whipping cream
• 40 g cornstarch
• 3 eggs (separated)
• powdered sugar (for dusting)

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 use a knife to cut through all ingredients until small dough crumbs form; quickly knead by hand into a dough, shape into a ball, wrap in cling film and refrigerate for about 30 minutes.

2. 2.

   Coarsely dice the pumpkin flesh. Melt butter. Add pumpkin, spices, and maple syrup, sauté briefly while stirring. Add milk, cover, and simmer gently for 10 minutes until soft. Stir with a tablespoon of the mixture. Let cool.

3. 3.

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

4. 4.

   Whisk pumpkin puree with sugar, cream, cornstarch, and egg yolk. Beat egg whites stiff and fold into the pumpkin mixture. Spread the pumpkin mass over the dough. Bake in a preheated oven at 200°C for 35-40 minutes. Let the pie cool. Dust with powdered sugar before serving with whipped cream.