- • 2 cups (480 ml) pumpkin puree
- •1 1/2 cups (350 ml) heavy cream
- •1/2 cup (90 g) fine brown sugar
- •1/3 cup (65 g) white sugar
- •1/2 teaspoon (2.5 g) fine salt
- •2 whole fresh eggs plus the yolk of another egg
- •2 teaspoons (10 g) ground cinnamon
- •1 teaspoon (5 g) ground ginger
- •1 g (1/4 teaspoon) ground nutmeg
- •1 g (1/4 teaspoon) ground cloves
- •1 g (1/4 teaspoon) ground cardomome
- •1/2 teaspoon (2.5 g) lemon zest
- •A good crust (puff pastry or homemade)
To puree, cut the squash in half and remove the seeds (set aside for baked seeds!).
Place the squash, skin on top, on a foil-lined baking sheet.
Bake at 350 ° F (175 ° C) for 1 to 1.5 hours. It has to be tender but not too tender!
Take it out of the oven to let it cool. When it is at room temperature, remove the pumpkin from the skin and you will have your puree!
If you want the cake to be totally free of pumpkin clumps, you can whip the puree for a totally smooth texture.
Now we preheat the oven to 220 ° C (425 ° F).
Mix the sugars, salt, spices and lemon zest in a large bowl.
We beat the eggs and add them to the bowl.
Add the pumpkin puree and stir the mixture.
We add the cream and mix it.
We beat everything by hand until everything is well mixed. The mixture will be quite liquid!
We pour the mixture on top of our puff pastry and bake it at 220 ° C (425 ° F) for 15 minutes.
After 15 minutes we lower the oven temperature to 175 ° C (350 ° F) and bake it for 40-50 minutes, until a toothpick comes out completely clean from the center of the cake.
Let it cool for about 2 hours so that the filling is completely ready. You can enjoy this pumpkin pie on its own or with whipped cream on top. It also goes very well with a good vanilla ice cream.