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Pumpkin pie
45 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 251
  • Fat about 14g
  • Carbohydrates about 27g
  • Protein about 5g
This is needed
This is needed for 16 pieces
Dough
  • 150 g butter, cut into pieces, cold
  • 200 g white flour
  • 100 g wholemeal flour
  • 0.5 tsp salt
  • 1 eggs, beaten
Pumpkin mixture
  • 3 eggs
  • salted water, boiling
  • 0.5 tbsp ginger, finely grated
  • 800 g squash (e.g. small Knirps), diced
  • 150 g ground cane sugar
  • 0.25 tsp ground cloves
  • 250 g cream cheese
  • 1 tsp cinnamon
Tools
  • One baking tray (approx. 28 cm in diameter), lined with baking paper
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And that's how it's done
And that's how it's done
Dough
Mix the flour and salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix to create a soft dough. On a lightly floured surface, roll out the dough (approx. 35 cm in diameter), transfer to the prepared tin, prick the base with a fork. Line with baking paper, weigh down with dried pulses. Cut out leaves from the remaining pastry dough, cover and chill.
To blind bake
Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, remove the baking paper and dried pulses, leave to cool on a rack. Turn the oven down to 180°C.
Pumpkin mixture
Cover and cook the pumpkin in salted water until soft, drain well, puree and leave to cool. Mix the eggs, cane sugar, cinnamon, ginger and ground cloves with the pumpkin mixture. Gradually stir in the cream cheese. Spread the mixture over the pie base. Arrange cut-out leaves on top of the pumpkin mixture.
Return to the oven
Approx. 45 mins. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.