Pumpkin in shortcrust pastry
Description
It is hard to find a product that has as many uses as pumpkin. People make all kinds of things from pumpkin—soups, hot dishes, salads, and even pies. Pumpkin in shortcrust pastry is a sweet and very tasty pie that even my children eat, though they can’t stand pumpkin at all. I just don’t tell them that this pie is made from pumpkin—and that’s it :) You can serve it with tea or coffee.
Instructions
- 1
Step 1
We remove the seeds and peel from the pumpkin, cut it into large cubes, and bake it in a dish greased with butter and covered with foil. Bake for about 40 minutes at 190 degrees.
- 2
Step 2
Take a round baking pan, place the shortcrust pastry into it, forming sides along the edges. Lightly grease with butter and put in the oven for 10 minutes (temperature — about 180 degrees).
- 3
Step 3
Take the cooked pumpkin out of the oven and blend it until it reaches a puree consistency. Squeeze out any excess liquid from the puree. Mix the puree with the egg yolks, spices, and half of the sugar. In a separate bowl, beat the egg whites with the sugar until foamy.
- 4
Step 4
Gently fold the pumpkin mixture into the whipped egg whites and spread it over the shortcrust pastry.
- 5
Step 5
Put everything in the oven and bake for 40–45 minutes at 180 degrees.
- 6
Step 6
Done. Serve at the table.