Pumpkin Pie


Rating: 3.29 / 5.00 (7 Votes)


Total time: 45 min

Shortcrust pastry:








Filling:














Instructions:

Try this delicious cake recipe:

For the shortcrust: put the flour, sugar and salt in a wide bowl and add the light butter in small pieces. Stir until the dough mixture is crumbly. Next, stir egg and sour cream together and add.

Finally, knead briefly by hand and set aside to cool for half an hour to an hour.

For the filling: put the sugar, lemon zest, eggs, cinnamon and cream in a suitable bowl and stir through. Add the shredded pumpkin and gently fold in together with the juice of one lemon.

Spread the greased tart springform pan ( 24-26 cm) with the rolled out shortcrust pastry and prick it briefly. Spread the ground almonds evenly on the base and then pour the filling on top. Finally, sprinkle almond slivers on top.

Bake the cake for 50 minutes on the lowest rack of the oven at 220 degrees (convection oven only about

180 to 200 °C ). After cooling, dust with powdered sugar.

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