Food & Drinks

Simone's sweet Saturday

Pumpkin pie

In summer, we have the watermelon, in autumn the pumpkin. For that reason alone, autumn could last a very long time as far as I am concerned. I love it. A salad with lukewarm pumpkin, a spicy pumpkin soup or a savoury pie with the orange deliciousness. But then I haven't mentioned the very best: the pumpkin pie. With a crispy crust, a velvety filling and as a cherry on the cake cream on top. Drop those leaves and the rain just tapping against the windows; this cake makes up for everything.

The áller delicious pumpkin pie

Filling

  • 500 grams of pumpkin
  • 1 tbsp maple syrup
  • 80 grams of brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ginger butter
  • 1/2 tsp speculaaskruiden
  • 400 ml whipped cream
  • 3 eggs

Bottom

  • 225 g flour
  • 35 g icing sugar
  • 125 g soft butter
  • 1 egg yolk
  • Topping
  • cup of whipped cream
  • cinnamon
  1. Start with the base. Mix the flour and icing sugar in a food processor or by hand.
  2. Add the butter and mix until fine crumbs form. Add the egg yolk and two tablespoons of cold water.
  3. Mix well until you get a large dough ball. Wrap in plastic wrap and place in the fridge.
  4. Preheat the oven to 200 degrees and line an oven tray with baking paper.
  5. Clean and slice the pumpkin. Place these in the baking dish and drizzle with the maple syrup and cover with aluminium foil.
  6. Bake for 40 minutes until tender. Put the pumpkin in the blender and blend until smooth.
  7. Grease a springform pan with butter and line the bottom with baking paper.
  8. Roll out the dough on a floured countertop. Line the mould with the dough and refrigerate for another 30 minutes.
  9. Lower the oven to 180 degrees.
  10. Line the springform pan (the dough) with oven paper and fill it with beans, rice or baking weights. Bake the bottom for 20 minutes.
  11. Remove the beans, rice or weights and return the mould to the oven for another 3 minutes.
  12. Take a saucepan and add the cream, sugar and all the spices. Bring to the boil.
  13. Beat the eggs and the extra egg yolk and mix with the cream mixture. Add the pumpkin as well.
  14. Put the filling in the springform pan and bake the cake for another 25 minutes. Leave to cool completely.
  15. Whip the cream until stiff, spread over the cake and sprinkle with cinnamon.