Pumpkin Pie

You’ll need:​ 2 packages of large croustades or 1 package of mini croustades

Ingredients:

125g Butternut or Muscat pumpkin
1 egg
1 dl granulated sugar
0.5 tbsp ground cinnamon
0.5 tbsp ground ginger
0.5 pinch of salt
1 tbsp wheat flour
Rapeseed oil
A bowl
A hand blender
A whisk

Tip: Always start by picking out all the ingredients and tools you need!

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STEP 1

Peel and cut the pumpkin into small pieces and bake them in the oven with a drizzle of rapeseed oil (fan oven at 160°C) until soft. Feel free to save the pumpkin seeds and roast them along with the pie (in Step 3).

STEP 2

Crack the egg into a bowl, add sugar, salt, spices, and wheat flour. Blend until you have a smooth mixture, then add the softened pumpkin and blend again until the mixture is smooth.

STEP 3

Fill the croustades ¾ full with the pumpkin mixture and bake them in the oven (fan oven at 160°C) for 15 minutes or until the mixture has set. Remove and let cool!

Serve with whipped cream and chopped roasted pumpkin seeds.

Enjoy your meal!

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