Sweet pumpkin pie
Ingredients
- For the tart base:
- 250g flour
- 135g butter
- 1 egg
- a pinch of salt
- For the filling:
- 1 large pumpkin
- 1 liter milk
- 30g butter
- 2 eggs
- 150g icing sugar
- a bit of cinammon (powder)
- 1/2 tbsp powedered nutmeg
- To serve: whipped cream (shop bought or home made)
Directions
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For the tart base: In a bowl, add the flour, the butter (in cubes), the egg (beaten), and the salt. Mix all the ingredients together, first using a spatula or knife, later using your hands (add a little bit of water to loosen the mixture if needed). Knead on a surface covered with flour, and make the dough into a ball. Place in the fridge and leave it for three hours. After three hours, roll it flat using a rolling pin. Place the rolled out dough into a tart tin (or muffin tin, for individual tarts), covering the bottom and sides. Cut up any excess dough and pierce the dough in several places using a fork. Preheat the oven to 200° C. Place a piece of parchment paper onto the dough and spread beans onto it (this is to prevent the douch from becoming uneven). Bake the tart for 20 min.
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Cut the pumpkin flesh into pieces and boil for about 25 minutes until soft. Turn the pumpkin pieces into a mash using a blender. Add the rest of the ingredients for the filling and empty onto the tart base. Bake in a preheated oven for 40 minutes, at 180° C.
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Serve with whipped cream.
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