It’s in season ! Thanksgiving mood…
For 1 pie
- 800g (1ld, 10 oz) of pumpkin flesh
- 120g (2/3 cup) of brown sugar
- 1 pack of vanilla sugar
- 1 pinch of salt
- 2 pinches of nutmeg
- 2 whole eggs
- 2 egg yolks
- 200ml (3/4 cup) of liquid cream
1 short pastry or shortcrust pastry
- 130g (1 cup) of flour
- 50g (1/4 cup) of brown sugar,
- 100g (1/2 cup) of salted butter
- 1 tbsp of cold water
Cut the pumpkin in pieces. Cook them in boiling water until tender.
Drain them and mix them with the sugar, the vanilla sugar, the salt, the nutmeg, the eggs and the cream.
You can use ready for use pastry.
Or prepare your own pastry:
Mix sugar and flour, add softened butter.
Knead well, and add the cold water.
Form a ball of dough. (It should come off easily; if it sticks, add some flour).
Roll out the dough with hands directly in the pre-buttered and floured mold.
Pour the pumpkin mixture in the mold, and bake in oven at 180°C for about 45 minutes.
Enjoy it cold.
Plates: Tout Paris @ Bernardaud