Set the oven to 175 °C (347 F). Put some parchment paper on a baking pan.
Cut the pumpkin lengthwise and place the halves on the plate with the cut surface facing down.
Bake in the oven until the pumpkin is soft, 40-45 minutes. Leave the oven on or at least closed for the pie.
Let the pumpkin cool slightly and then spoon out the meat, put it in the blender and mix to a smooth puree.
Assemble the assistent with bowl, dough knife and dough roller.
Divide cold butter into smaller pieces, add flour, sugar, cardamom and baking powder. Start the assistent and let it knead until it becomes a firm dough, about 5 minutes. If necessary, add water if the dough is not firm enough.
Put parchment paper in a baking pan. Press the dough into the mold, cover the entire edges. Chop with a fork and pre-bake for 10 minutes.
Take the pie crust out of the oven and raise the temperature to 200 °C (392 °F) .
Assemble the assistent with beater bowl and balloon whisks.
Whisk eggs, pumpkin, milk, sugar, maple syrup and salt.
Pour the batter into the pie crust and bake in the middle of the oven for 10 minutes
Lower the heat to 175 °C (347 F) and bake until the filling is firm, 45-60 minutes.
Let cool completely and preferably rest in the fridge overnight
Assemble the assistent again with beater bowl and balloon whisks.
Whisk cream, icing sugar, maple syrup and baking powder. Sprinkle or spread the cream on top of the pie.
Roughly chop nuts and sprinkle on top.
Follow these steps - Pumpkin purée
Follow these steps - Pie dough
Follow these steps - Filling
- 175 g butter
- 240 g spelled flour
- 1 tbsp sugar
- 1 tsp cardamom
- 1 tsp baking powder
- 1 tbsp water (if needed)
- 400 g pumpkin purée
- 2 egg
- 397 g condensed milk
- 90 g sugar
- 140 g maple syrup
- ½ tsp salt
- 200 ml cream
- 2 tbsp icing sugar
- 1 tbsp maple syrup
- Pinch baking powder