Pumpkin Pie – Pumpkin Pie

For the dough, quickly knead together flour, salt, 50 g ground almond kernels and the cold butter until smooth. Wrap in plastic wrap and leave to cool for an hour.

For the filling, remove the skin from the pumpkin and cut into pieces. Soften with the apple juice. While still hot, mash or strain through a sieve. Return the puree to the saucepan and cook to a thick puree. Cool.

Roll out the dough and use it to line a 28 cm dia. cake springform pan. Pull up the edge. Prick the dough base several times with a fork.

Beat eggs and sugar until creamy. Mix in salt, curd, spices, orange zest and the pumpkin ice cream.

Spread filling evenly on the pastry base. Sprinkle with the almond slivers. Bake the tart for about 40 minutes at 180 °C.

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Tip: Always use aromatic spices to refine your dishes!

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