Asian Spicy Kabocha Pie

For the filling, place a steamer insert in a large saucepan, fill to a height of 2.5 cm with water and bring to the boil. Place the pumpkin in the steamer and steam for 1 hour, until it is soft and you can pierce it very easily with a fork. During steaming, you may want to add water and turn the pumpkin once to the other side.

Then set the pumpkin aside and cool. 2.

2. preheat the stove to 160 °C. For the pieshell, spread walnuts on a baking sheet and toast in the stove for 15 minutes until fragrant, turning occasionally. Cool. Reduce oven temperature to 150 °C.

Coarsely chop nuts with a few tablespoons of cane sugar in a food processor. Then mix with cookie crumbs, remaining lime zest, spices, sugar and salt. Pour melted butter on top and mix with your fingers. Fill crumb mixture into a 25 cm pie dish, press firmly as bottom and sides and bake until lightly browned. Now set aside.

Continue to keep stove on 150.

4.Cut pumpkin in half and scoop out the insides with a spoon. Scrape out the soft flesh, mash and pour into a measuring cup.

Measure out 625 ml.

5. cream cheese with sugar, spices and salt until creamy soft. Add 625 ml pumpkin flesh and whisk until the mixture is completely smooth (to do this, turn off the machine from time to time and scrape the edges of the container free with a spatula so that everything is also together).

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