Pumpkin Pie

A shortcrust pie filled with grated Hokkaido pumpkin and sour apples, topped with little Halloween pumpkin cut-outs and served with cinnamon cream.

⏱️ Prep: 90 min

Ingredients

225 g		butter
1		egg yolk
75 g		powdered sugar
1 pinch		salt
250 g		flour
1 tsp	5 ml	baking powder
40 g		hazelnuts
500 g		Hokkaido pumpkin
350 g		sour apples
0.5		juice and grated zest of lemon
1		juice and grated zest of orange
2 tsp	10 ml	cinnamon
75 g		brown sugar
70 g		raisins
—		flour, for working
—		fat, for the pan
2-3 tbsp	30–45 ml	fresh milk
200 g		cooking cream

Cut the butter into cubes and knead a smooth dough together with the egg yolk, powdered sugar, salt, flour and baking powder. Leave it to chill for at least 2 hours.
Chop the hazelnuts. Peel the pumpkin and apples and remove the seeds. Grate them and mix with the juice and zest of the lemon and orange, 1 teaspoon cinnamon, the brown sugar, the raisins and the hazelnuts.
Roll out the dough on a little flour and line about 2/3 of it into a pie pan (26 cm), pressing it over the bottom and sides. Prick it with a fork and pour in the pumpkin and apple mixture.
From the remaining dough, cut out Halloween pumpkins with a cookie cutter (about 4 x 4 cm). Dip their underside in fresh milk and arrange them densely over the pie. There should remain only very small gaps between them so the steam can escape from the filling. Brush the surface of the pie with the remaining fresh milk.
Bake the pie for 20 minutes in an oven preheated to 200°C. Reduce the temperature to 180°C and bake a further 25–30 minutes, until the pie is crisp. If necessary, cover with aluminium foil towards the end so it does not darken too much on top.
Leave to cool on a kitchen rack. Whip the cream with the remaining cinnamon to a firm cream and serve with the pie. Tip: If you are making a Halloween jack-o'-lantern, you can use about 350 g of the pumpkin left over from hollowing it out for the pie.