Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
Utensils
For a flan tin approx. 26 cm in diameter
How it's done
Dough
Mix the flour, sugar and salt in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 20 mins. On baking paper, roll out the dough into a circle (approx. 28 cm in diameter), place in the prepared tin. Prick firmly with a fork.
Blind bake
Cover the dough with baking paper, weigh down with dried pulses. Bake for approx. 15 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, leave to cool slightly, remove the baking paper and pulses.
Filling
Mix the pumpkin puree with all the other ingredients up to and including the ground cloves, stir until smooth. Spread the filling over the pastry base, smooth down.
Bake
Approx. 1½ hrs. in the centre of an oven preheated to 150 °C. Remove the pie, leave to cool, cover and chill for approx. 8 hrs. or overnight.
| Tip: | Garnish the pie with vegan cream and cinnamon. |
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