Pumpkin, Honey, and Nut Pie
Description
Delicious baked goods for the whole family. The shortcrust base is great because it works for any kind of baking (both sweet and savory). In this recipe, you can use pre-prepared shortcrust dough, which can be stored in the refrigerator for several days. To achieve a smooth filling, blend the cooked pumpkin with a blender until it becomes a puree, then mix it with the remaining ingredients. For this type of baking, it's best to use a baking pan with a diameter of 22-24 cm.
Instructions
- 1
Step 1
1. Prepare the dough: mix the sifted flour with salt and cold margarine grated on a coarse grater. Rub with your hands until crumbly. Add the egg yolk and mix.
- 2
Step 2
2. Add cold water in small portions, kneading the dough. Wrap the dough in a plastic bag and refrigerate for 30 minutes. Roll out the dough into a 5 mm thick layer and transfer it to a buttered baking pan.
- 3
Step 3
3. Form the edges, line the dough with parchment paper, and place baking beans on top. Bake in a preheated oven at 200 degrees for 10 minutes. Prepare the filling: boil the pumpkin and blend until smooth, then let it cool slightly.
- 4
Step 4
4. Beat the eggs with a mixer until fluffy, then add sugar and cream. Beat until smooth, add starch, nutmeg, cinnamon, salt, and beat again with the mixer. Add pumpkin puree and mix well.
- 5
Step 5
5. Pour the prepared filling into the warm base, cover the pie with foil, and bake in a preheated oven at 220 degrees for 40–50 minutes. Brush the hot pie with honey, decorate with nuts, and serve.