Ingredients

• 160 g Flour
• 100 g Butter, softened
• 2 Tbs. Sugar
• Tbs. cold Water
• 1 Egg yoke, slightly beaten
• 20 ml. Milk

Filling

• Eggs, beaten
• 1 cup Brown Sugar
• 500 grams Pumpkin flesh-cooked (about 2 cups)
• 1 cup Cream
• 1 Tbs. Cinnamon
• 1 Tbs. Ginger, ground
• 1/2 Tbs. Cloves, ground
• 1/2 Tbs. Cardamom, ground
• Allspice(optional-if you have it)
• Lebkuchen spice (optional-if you have it)

Topping

• 1 cup Whipping Cream
• 1 Tbs. Sugar
• 1 tsp. Vanilla

In America we are fortunate to have such an abundance of these wonderful vegetables, and that we know what to do with them! Until now, most Europeans do not know Pumpkin Pie, and one can not find the canned puree in the stores. You must make it from scratch. You can however buy portions of the pumpkin, already cut in the fresh vegetable section. So here is a recipe for those who can not get a can with the recipe on the label.

Description

Preheat the oven to 180(C). Place the flour and sugar in a bow and cut the softened butter into it until it forms a crumbly mixture. Add the 2Tbs. of cold water and mixture to form a ball of dough. Place the dough in the refrigerator for at least 30 min. to harden. Roll out dough on a well-floured surface and place in pie tin. Slightly beat the egg yoke with the, milk and brush the edge of the piecrust. Bake the pie in the oven for 15 minutes or until golden brown.

For the filling: Place the eggs, cream and sugar in a bowl and beat. Add the pumpkin and spices. Pour the mixture into the pie shell and bake for 40 min.

When the pie is solid remove and allow to cool. We usually put the whipped cream on the pie before it is served although many folks serve the whipped cream on the side to be added by choice.