🍰 Creamy Pumpkin Pie with Nut Crust

Name: Creamy Pumpkin Pie with Nut Crust
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g flour; 50 g ground hazelnuts; 125 g butter; 1 egg; 1 level tsp salt; 1 tbsp sugar; butter (for the pan); flour (for the pan); flour (for working); 600 g butternut squash flesh; 150 g sugar; 1 tbsp cornstarch; 150 ml whipping cream; 2 tbsp crème fraîche; a pinch cayenne pepper; 0.5 untreated lemon (juice and zest); 4 eggs; 1 egg yolk; powdered sugar (for dusting)

485 kcal · 30 min · 4 servings

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Ingredients

150 g flour
50 g ground hazelnuts
125 g butter
1 egg
1 level tsp salt
1 tbsp sugar
butter (for the pan)
flour (for the pan)
flour (for working)
600 g butternut squash flesh
150 g sugar
1 tbsp cornstarch
150 ml whipping cream
2 tbsp crème fraîche
a pinch cayenne pepper
0.5 untreated lemon (juice and zest)
4 eggs
1 egg yolk
powdered sugar (for dusting)

Instructions

1. Combine flour, nuts, butter, egg, salt, and sugar in a bowl.
2. Knead the ingredients into a smooth shortcrust dough.
3. Wrap the dough in cling film and refrigerate for 30 minutes.
4. Peel the pumpkin and cut the flesh into small cubes.
5. Place the pumpkin cubes in a pot and add 100 milliliters of water.
6. Simmer the pumpkin on low heat for about 20 minutes until soft.
7. Drain the cooking water through a sieve and catch it in a container.
8. Puree the soft pumpkin until smooth with no lumps.
9. Allow the pumpkin puree to cool down completely.
10. Check the consistency of the puree and stir in some of the reserved pumpkin water if needed to make it smooth.
11. Place the cooled pumpkin puree into a large mixing bowl.
12. Mix the puree with sugar, cornstarch, cream, crème fraîche, cayenne pepper, lemon juice, and lemon zest.
13. Whisk the eggs in a separate small bowl.
14. Stir the whisked eggs into the pumpkin mixture.
15. Preheat the oven to 180 degrees Celsius fan setting.
16. Grease a pie dish and dust it lightly with flour.
17. Roll out the chilled shortcrust dough thinly on a floured work surface.
18. Place the dough into the prepared dish and press it firmly against the edges.
19. Cut out small round circles from the remaining dough.
20. Pour the pumpkin filling into the crust and smooth the top.
21. Arrange the dough circles decoratively around the edge of the pie.
22. Mix one egg yolk with two tablespoons of water.
23. Brush the dough decorations with the egg yolk and water mixture.
24. Bake the pie for about 45 minutes in the hot oven.
25. Allow the pie to cool completely in the dish.
26. Dust the cooled pie with powdered sugar before serving.

Nutrition per serving

kcal: 485
Protein: 9 g · Fett/Fat: 32 g · Carbs: 42 g