Sweet Pumpkin Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,835 cal. | (183 %) | ||
| Protein | 90 g | (92 %) | ||
| Fat | 223 g | (192 %) | ||
| Carbohydrates | 367 g | (245 %) | ||
| Sugar added | 170 g | (680 %) | ||
| Roughage | 30.5 g | (102 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 10.2 μg | (51 %) | ||
| Vitamin E | 45.1 mg | (376 %) | ||
| Vitamin K | 58.5 μg | (98 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 26.7 mg | (223 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 464 μg | (155 %) | ||
| Pantothenic acid | 7.8 mg | (130 %) | ||
| Biotin | 74.4 μg | (165 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 3,251 mg | (81 %) | ||
| Calcium | 455 mg | (46 %) | ||
| Magnesium | 377 mg | (126 %) | ||
| Iron | 14.6 mg | (97 %) | ||
| Iodine | 58 μg | (29 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 97.6 g | |||
| Uric acid | 369 mg | |||
| Cholesterol | 1,442 mg | |||
| Complete sugar | 206 g |
Ingredients
- For the pastry
- 200 grams Pastry flour
- 125 grams butter
- 1 egg
- 1 tsp salt
- 1 Tbsp sugar
- For the topping
- 500 grams Pumpkin
- 150 grams sugar
- 1 Tbsp cornstarch
- 2 Tbsps Crème fraiche
- 1 generous pinch cayenne pepper
- ½ organic lemon (juiced and zested)
- 4 eggs
- 50 milliliters Whipped cream
- 100 grams almonds
- almonds (for garnishing)
Preparation steps
For the pastry: combine flour with butter, egg, salt and sugar, knead to a smooth pastry and shape into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
For the topping: cut pumpkin pulp into cubes, combine with 100 ml (approximately 3 1/2 ounces) and simmer for about 20 minutes or until soft. Drain well, collecting all cooking water. Puree pumpkin pulp and cool completely. Pumpkin puree should be very smooth, add some cooking water, if needed.
Combine cooled pumpkin puree with sugar, cornstarch, creme fraiche, cayenne pepper, lemon juice and zest, whisk until smooth. Whisk eggs with cream, add to pumpkin mixture.
Roll out pastry and line baking pan with it, making an edge all around. Sprinkle with almonds and spread pumpkin mixture on top. Bake in preheated oven at 180°C (approximately 350°F) for about 45 minutes.
Remove from the oven and cool on a pan. Transfer to a plate and garnish with almonds. Serve.
