Pumpkin Pie


Rating: 3.41 / 5.00 (22 Votes)


Total time: 1 hour

Servings: 1.0 (servings)

Ingredients:














Also:




Instructions:

For the pumpkin pie, peel the pumpkin and chop the pumpkin flesh into pieces. Heat wine with ginger, cinnamon and orange peel grate and cook the flesh in it until soft. Blend into puree and refrigerate.

Preheat oven to 220° C.

Finely grate the rusks and almonds. Add 100 g sugar and the melted butter and mix until smooth. Press into a greased tart pan of 240 mm and bake for 10 min. in the hot oven on the middle shelf. Remove and turn the heat down to 160° C.

Beat eggs, whipping cream and 100 g sugar with a whisk until creamy. Stir in the cold pumpkin mixture and spread on the pre-baked base. Sprinkle with almonds and bake for 50 minutes.

Leave the cake in the turned off oven for another 20 min.

Let cool, cut into pieces and serve the pumpkin cake with whipped cream.

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