Pumpkin Pie

Pumpkin Pie
150 g butter
50 g powdered sugar
1 egg
250 g flour
25 gr of almonds
Shredded peel of half lemon
2 ~ 3 tablespoons cold water
For internal,
2 eggs
200 g powdered milk
1 tablespoon molasses
Half a teaspoon ginger
Half a teaspoon of coconut
1 teaspoon cinnamon
450 g pumpkin
375 ml milk
250 ml cream
To decorate,
10 ~ 12 ready made meringue

How To?
Stir in a large bowl of butter, powdered sugar, egg, sifted flour, ground almonds, grated lemon peel and water and knead to a smooth consistency. Let the dough rest for 30 minutes.
Place the dough on a floured surface, 30 cm in diameter and put into a 26 cm tart mold.
Cook the pumpkin with half of sugar and a pinch of cloves. Beat the eggs with the remaining sugar. Re-beat the cooked pumpkin, the scrambled egg and the milk with a mixer. Add the cream, molasses, ginger, coconut and cinnamon into the pureed mixture a few more times.
Spread the ingredients on the dough. Pre-heated to 200 degrees in the oven for 45 minutes to cook. After baking in the oven, dress with peas. Serve warm.

Categories:   Desserts