Pumpkin pie

80 Min

A pumpkin pie is a must during pumpkin season. Hokkaido is particularly suitable for this because you don't have to remove the peel. The delicate Kölln flakes give the pie a slightly nutty note.

Preparation

1

Knead the dough ingredients into a smooth dough, wrap it in foil and put it in the fridge for 30 minutes.
2

Wash the pumpkin, remove the seeds, dice and cook in lightly salted water for 15 to 20 minutes. Drain the water, puree it and let it cool slightly. Add the remaining ingredients, stir until creamy and season with the spices.
3

Preheat oven. Roll out the dough and line a greased springform or pie tin (26 cm diameter) with it. Prick the base several times with a fork. Spread the pumpkin mixture over the dough and bake. Before serving, slice the second orange, halve it and garnish the pie with the maple syrup. Top/bottom heat: 200 °C Circulating air: 180°C Baking time: approx. 40 minutes Preparation time: approx. 40 minutes (without waiting time)

Author: Peter Kölln

Photographer: Photo Seiffe/Arvid Knoll

Ingredients

Serving(s)

For the dough:

170 G

Flour

80 G

Delicate Kölln Oat Flakes

125 G

butter

4 EL

Sugar

egg

For the filling:

450 G

Hokkaido pumpkin

something

Salt

Eggs

70 G

Delicate Kölln Oat Flakes

100 G

Sugar

200 G

sour cream

Organic orange – juice and grated peel

something

pepper

1 Ms

Cinnamon

1 Ms

Ginger

1 Ms

nutmeg

1 Ms

Clove powder

5 EL

Maple syrup

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Preparation

Knead the dough ingredients into a smooth dough, wrap it in foil and put it in the fridge for 30 minutes.

Wash the pumpkin, remove the seeds, dice and cook in lightly salted water for 15 to 20 minutes. Drain the water, puree it and let it cool slightly. Add the remaining ingredients, stir until creamy and season with the spices.

Preheat oven. Roll out the dough and line a greased springform or pie tin (26 cm diameter) with it. Prick the base several times with a fork. Spread the pumpkin mixture over the dough and bake. Before serving, slice the second orange, halve it and garnish the pie with the maple syrup. Top/bottom heat: 200 °C Circulating air: 180°C Baking time: approx. 40 minutes Preparation time: approx. 40 minutes (without waiting time)

Author: Peter Kölln

Photographer: Photo Seiffe/Arvid Knoll

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