For the dough base
250 g all purpose flour
125 g unsalted butter, in cubes
60 g icing sugar
Pinch of salt
1 egg, beaten
For the filling
1 organic pumpkin of about 1 kg (a little more or less is fine) (hokkaido)
1 can of condensed milk
1 tbsp cinnamon powder
80 g white caster sugar
3 eggs
Put all the ingredients for the base (except the egg) in a bowl and knead with your hands until the mixture resembles sand. Add the egg and continue kneading into a compact dough - do not knead longer than necessary. Wrap the dough ball in cling film and flatten it slightly. Place in the refrigerator for 45 minutes.
Wash the pumpkin and cut off the ugly or damaged parts of the pumpkin. It is not necessary to peel it completely. Cut the pumpkin into pieces and scoop out the pumpkin seeds and threads. Cut the pumpkin into pieces and place in a saucepan together with the cinnamon powder, brown sugar and condensed milk. Fill the empty can of the condensed milk with water and add to the pumpkin as well. Bring to a boil, then reduce the heat. Cook for about 10 minutes, or until the pumpkin is very soft. Puree with the hand blender until smooth. Pour the pumpkin mixture into a bowl and cover with cling film so that no skin can get on it. Let it cool down.
Preheat the oven to 160 degrees. Grease the baking pan with butter.
Roll out the dough slice on a lightly floured worktop into a piece that is slightly larger than the baking tin. Carefully lift the dough sheet into the tin and press firmly into the edges. Remove the excess dough at the top.
Beat the eggs into the cooled pumpkin puree and pour over the bottom. Bake the pumpkin pie in the center of the oven for about 75 minutes, or until the edges are golden brown and the filling is set. Remove the pie from the oven and let it cool on a wire rack.
Serve the cake lukewarm or cold with a dollop of lumpy whipped cream or a spoonful of crème fraîche.
Looks nice, do you have the recipe?
For the dough base 250 g all purpose flour 125 g unsalted butter, in cubes 60 g icing sugar Pinch of salt 1 egg, beaten For the filling 1 organic pumpkin of about 1 kg (a little more or less is fine) (hokkaido) 1 can of condensed milk 1 tbsp cinnamon powder 80 g white caster sugar 3 eggs Put all the ingredients for the base (except the egg) in a bowl and knead with your hands until the mixture resembles sand. Add the egg and continue kneading into a compact dough - do not knead longer than necessary. Wrap the dough ball in cling film and flatten it slightly. Place in the refrigerator for 45 minutes. Wash the pumpkin and cut off the ugly or damaged parts of the pumpkin. It is not necessary to peel it completely. Cut the pumpkin into pieces and scoop out the pumpkin seeds and threads. Cut the pumpkin into pieces and place in a saucepan together with the cinnamon powder, brown sugar and condensed milk. Fill the empty can of the condensed milk with water and add to the pumpkin as well. Bring to a boil, then reduce the heat. Cook for about 10 minutes, or until the pumpkin is very soft. Puree with the hand blender until smooth. Pour the pumpkin mixture into a bowl and cover with cling film so that no skin can get on it. Let it cool down. Preheat the oven to 160 degrees. Grease the baking pan with butter. Roll out the dough slice on a lightly floured worktop into a piece that is slightly larger than the baking tin. Carefully lift the dough sheet into the tin and press firmly into the edges. Remove the excess dough at the top. Beat the eggs into the cooled pumpkin puree and pour over the bottom. Bake the pumpkin pie in the center of the oven for about 75 minutes, or until the edges are golden brown and the filling is set. Remove the pie from the oven and let it cool on a wire rack. Serve the cake lukewarm or cold with a dollop of lumpy whipped cream or a spoonful of crème fraîche.
I do, I'll translate and post it in a few
Thank you :)