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🍽️ Creamy Pumpkin Tart

685 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 100 g coconut oil
• 1 egg
• 2 tbsp fruit vinegar
• 3 tbsp ice-cold water
• 0.5 tsp sugar
• salt
• 400 g peeled pumpkin flesh
• 125 g crème double
• 0.125 l milk
• 175 g brown sugar
• 0.25 tsp cinnamon
• 1 pinch clove powder
• 1 pinch ginger powder
• 3 eggs
• fat (for the pan)
• 150 g whipping cream
• pumpkin seeds (for sprinkling)
• pecans (for sprinkling)

Instructions

1. 1. Quickly mix flour, sugar, salt, fat, egg, vinegar, and water into a dough.
2. 2. Shape the dough into a ball.
3. 3. Wrap the dough ball in cling film.
4. 4. Store the dough in the refrigerator for 1 hour.
5. 5. Cut the pumpkin flesh into cubes.
6. 6. Place the pumpkin cubes in a pot.
7. 7. Pour in 100 milliliters of water.
8. 8. Cook the pumpkin until soft for 15 minutes.
9. 9. Puree the cooked pumpkin until smooth.
10. 10. Press the pumpkin mixture through a sieve.
11. 11. Mix the pureed pumpkin thoroughly with the remaining ingredients.
12. 12. Preheat the oven to 180 degrees Celsius.
13. 13. Grease the pie dish well.
14. 14. Place two layers of cling film next to each other.
15. 15. Roll the dough between the films into a thin circle.
16. 16. Place the dough circle into the prepared dish.
17. 17. Press a rim at the edge of the dough.
18. 18. Prick the dough base several times with a fork.
19. 19. Spread the pumpkin cream evenly over the base.
20. 20. Bake the tart in the oven for approx. 1 hour.
21. 21. Let the tart cool down.
22. 22. Sprinkle the tart with pumpkin seeds and pecans as desired.
23. 23. Serve the tart.

Nutrition per serving

• kcal: 685
• Protein: 12 g · Fett/Fat: 42 g · Carbs: 62 g