
Ingredients
For 1 Cake tin 26 cm Ø
For the shortcrust pastry
300g
AP Flour
100g
Powdered sugar
Vanilla sugar
1pinch(es)
Salt
Lemon peel
200g
Butter, cold
1
Egg(s)
For the filling
250g
QimiQ Sauce Base
500g
Pumpkin, peeled, cored
150ml
Water
100g
Brown sugar
3
Egg(s)
Cinnamon, ground
Salt
Nutmeg, ground
Preparation
- For the shortcrust pastry: sieve the flour and icing sugar onto a surface. Add the vanilla sugar, salt and lemon zest.
- Cut the cold butter in small pieces and grind with your hands onto the flour mixture.
- Add the egg and knead to form a smooth dough.
- Wrap in cling film and allow to chill for 2 hours.
- For the filling: cut the pumpkin into small pieces and cook in the water until soft. Allow to cool and blend smooth.
- Mix the remaining ingredients, add the cold pumpkin puree and mix well.
- Prehea an oven to 350 °C (air circulation).
- Roll out the shortcrust pastry with some flour and put into a cake tin.
- Brick the base with a fork and top with the filling.
- Bake in the preheated oven for approx. 45 minutes.
Hints
- Allow to cool the pie before removing from the cake tin.