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Pumpkin Pie
Pumpkin Pie
5
3 Reviews.
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I made this pumpkin pie for the first time last weekend. I didn't know what to expect, as I'm not using pumpkins. I was happily surprised about the taste. A perfect pie that I believe fits for Halloween, Thanksgiving or generally during the fall.

Ingredient List for 10 servings:
Button Pie crust
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180 gr Flour
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2 tablespoons Sugar
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125 gr Butter
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1 Egg yellow

Button Filling
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330 gr Butternut pumpkin
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150 gr Sugar
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2 Eggs
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200 ml Heavy cream
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1 pinch Salt
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1 teaspoon Cinnamon powder
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1 teaspoon Ginger powder
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2 tablespoons Flour

Button Topping
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200 ml Heavy cream
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0.5 teaspoon Vanilla sugar
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1 tablespoon Pumpkin seeds

Oven temperature:
200 degrees Celsius
Instructions:
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Start with the pie crust. Mix the butter with the flour and the sugar, make sure the mixture becomes like crumbles.
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Add the egg yellow and mix until you get a big ball.
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In a round baking form wit removable edges, press out evenly the dough over the bottom and half up on the edges.
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Place the form in the fridge for 30 minutes.
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Time to make the filling. Start with peeling the pumpkin and cut in big pipes.
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In a casserole place the pumpkin bites and cover with water. Sprinkle 1 pinch of salt in the water.
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Boil for 5 minutes.
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Start the oven at 200 degrees Celsius.
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Drain the water away from the casserole.
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With a hand blender make a purée. Add the eggs one by one and mix. Let it cool down for 5 minutes.
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Add the heavy cream and mix.
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Add the spices and flour and mix well.
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Pour it in the form with the dough.
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Place in the lower part of the oven for 40 minutes.
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Take out and let cool down.
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Place in the fridge over night.
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Time to prepare the topping. Whip the cream for the topping together with the vanilla sugar.
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Spread in the middle on top of the pie and add the pumpkin seeds.
A selection of recipes from the same country.
This recipe is from United States
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