Calories
652 kcal
Protein
9,6 g
Fat
37.4 g
Carbohydrates
72.4 g
Sift together flour and salt into a bowl. Rub between the palms of your hands with the melted butter until the mixture resembles bread crumbs.
Then add the slightly beaten eggs to knead the dough. Roll the dough into a ball, cover it with food wrap and leave in the fridge for half an hour.
Peel the pumpkin and remove the seeds. Chop the content of the pumpkin, then place it in a heavy pan. Add a little water and cook until soft and the water has completely evaporated. Using a blender, grind the pumpkin pulp until smooth.
Spread the dough out on a lightly floured surface and line a low, 30 cm round cake tin with it. Place a sheet of baking paper on top of the dough and fill with any grits. This will allow the pie to bake evenly. Bake for 15 minutes at 374 F.
Place the pumpkin puree in a bowl and whisk with two eggs, sugar, cream and spices to taste. Pour the mixture into a baking dish. Bake the pie for 50-55 minutes at 356 F. After the pie cools, it can be cut and served in portions.
The puree can be passed through a sieve to make it smoother.
Bon Appetit!
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