This fragrant autumn pumpkin pie turns out to be very tender and tasty, ideal for tea.
Cooking time 1 hour 20 minutes
Flour 300 g
Butter 150 g
Sugar 5 tbsp l.
Egg 1 pc
Starch 2 tbsp. l.
Pumpkin 200 g
In the sifted flour, add sugar, a pinch of salt, softened butter, and an egg.
Knead hard dough. Put the dough in the refrigerator for 1 hour.
Peel the pumpkin and cut into small cubes. Add some water and simmer over low heat until tender.
When the pumpkin is soft, place the pumpkin in a bowl and let cool slightly. Place the pumpkin in a blender and beat. Put in a bowl, add half the sugar, starch and mix well.
Put the dough in the mold and make the sides.
Pour the filling and bake in the oven at 150 degrees C for 45 minutes, drying the pie.
When the cake has cooled, cut it and serve.