Pumpkin pie with nutmeg and cinnamon

METHOD

How to make it

1. 01

   STEP 1

   Done

   Preheat the oven 200Gr.

2. 02

   STEP 2

   Done

   Cut the pumpkin into small cubes and place it next to each other in a large baking tin or on baking paper. Sprinkle the pieces with the honey and cover with aluminium foil. Preset the baking tin 30-40 minutes in the oven and roast them. Then take them out and leave the pieces 15 Leak in a colander for minutes. Then puree it completely finely in the stand mixer and let cool completely.

3. 03

   STEP 3

   Done

   In the meantime, you can make the dough. Sieve the flour and icing sugar and put it in the stand mixer. Mix briefly with the pulse button. Cut the butter into small cubes and add them. Mix again with the pulse button until you get a crumb mixture. Add an egg yolk and 3 Ice-cold water. For the last time mix well until it is a coherent dough. Make a ball of the dough and wrap it in household foil. Put these in the refrigerator. 30 minutes.

4. 04

   STEP 4

   Done

   Turn the oven back to 180Gr and grease the cake tin well.

5. 05

   STEP 5

   Done

   After 30 For minutes, remove the dough from the fridge and roll it out on a flour-polluted countertop. The plate should be approximately 5mm thick. Cover the cake tin with the dough, press carefully and cut the edges.

6. 06

   STEP 6

   Done

   Put a piece of baking paper on the bottom and put the help filling on here. This makes sure your soil doesn't rise when you start baking. Bake the soil 20 minutes and then remove the baking paper with the auxiliary filling. Bake the soil 5 minutes until it is coloured. Remove the baking mould from the oven and sprinkle the almond flour evenly over the bottom.

7. 07

   STEP 7

   Done

   Heat the syrup, brown sugar, cinnamon, nutmeg, ginger powder, piment and cream to boiling point in a saucepan. Knock the 3 Remove eggs and egg yolk and stir loosely through the mixture. Finally, knock through the pumpkin puree. You should definitely try this.

8. 08

   STEP 8

   Done

   Pour the pumpkin mixture into the bottom and still fry the cake 30-45 minutes. The cake is ready when the filling is solidified, but still wiggles a little bit. Let the cake cool completely.

9. 09

   STEP 9

   Done

   Knock 100ml of whipped cream lobbig together with 6el mascarpone and a little icing sugar. Scoop this on the cake and sprinkle some cinnamon on it.

10. 10

    STEP 10

    Done

    This is it, the grande finale of the February cake month of Francesca Kookt! I hope you enjoyed all the pies. And if not, don't worry. I'll probably make you some pies for the rest of the year.

11. 11

    STEP 11

    Done

    Thanks Delicious Magazine for the inspiration!