Simple pumpkin pie with shortcrust pastry, cream and cinnamon

Simple pumpkin pie with shortcrust pastry

Portions: 8 persons | Preparation time: 90 minutes

This bright orange with shortcrust pastry and a delicious pumpkin filling is particularly popular in autumn. You can easily bake the juicy, sweet pumpkin pie and enjoy it in the autumn season.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Simple pumpkin pie with shortcrust pastry
Simple pumpkin pie with shortcrust pastry

Portions: 8 persons | Preparation: 90 minutes

This bright orange with shortcrust pastry and a delicious pumpkin filling is particularly popular in autumn. You can easily bake the juicy, sweet pumpkin pie and enjoy it in the autumn season.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

Season: Autumn, Winter | Region: Europe | Preparation: Bake | Menu: cake | Cuisine: German recipes

Ingredients

Shortcrust pastry

  • 400 g flour
  • 200 g butter
  • 1 egg
  • 1 pinch salt
  • 2 tbsp water

Filling

  • 500 g pumpkin
  • 100 ml water
  • 150 g sugar
  • Vanilla sugar, to taste
  • 1 pinch of salt
  • 250 ml cream
  • 2 eggs
  • 1 tbsp Maizena Ginger, powdered sugar to taste, cinnamon to taste, cream to taste, to serve

Instructions

Prepare the shortcrust pastry

  1. Crumble / rub the flour with the butter in a bowl.
  2. Add the eggs, water and a pinch of salt and work everything into a crumbly dough.
  3. Chill the shortcrust pastry in foil for about 30-40 minutes.
  4. Roll out the pastry thinly and place in a tart tin, press the edges together and prick the pastry lightly with a fork.

Pumpkin filling

  1. Peel the pumpkin, cut open, remove the seeds and cut into pieces.
  2. Sugar and water in a saucepan bring to the boil.
  3. Add vanilla sugar, pumpkin and salt and cover and cook for about 10 -15 minutes until soft.
  4. Pure the pumpkin mixture finely and allow to cool.
  5. Mix the whipped cream with the eggs, add the cornstarch and grated ginger and mix well .
  6. Add the cream mixture to the pumpkin mixture and mix well.
  7. Spread the pumpkin filling over the prepared shortcrust pastry.
  8. Bake the pumpkin cake in a preheated oven at 180 degrees for approx. 45 minutes.
  9. Bake the cake in the oven with the door open for approx. Leave to cool for 30 minutes and remove.
  10. Sprinkle the pumpkin pie with powdered sugar and cinnamon before serving, or serve with whipped cream.

Utensils

  • bowl
  • cling film
  • rolling pin
  • cake tin
  • fork
  • knife
  • pot
  • hand blender
  • spoon