Autumn pumpkin pie

Autumn! So it’s time for pumpkin. With this recipe from Miljuschka’s new book, you can turn it into an incredible pie.

Method

Preheat the oven to 220 ºC. Grind the biscuits finely in a food processor, mini chopper or well-sealed plastic bag that you bash with a rolling pin. Mix the crumbs with the butter and almond flour. Press the almond-biscuit mixture into the bottom of the springform tin and place it in the fridge.

Baking

Mix the ingredients for the filling and pour it into the pie tin. Bake the pie for 10 minutes at 220 ºC. Then lower the temperature to 180 ºC and bake for another 45 minutes.

Treat this pie like a cheesecake, so let it cool completely on the counter first, then chill it in the fridge for at least 4 hours.

Tip

First of all, you need pumpkin purée. In America, you can buy it everywhere, but here in the Netherlands we really do have to make it ourselves. It’s very simple: chop a pumpkin into cubes. Cook them until tender and purée them. The pumpkin purée now needs to lose its excess moisture, so leave it to drain in a fine sieve over a bowl. Now you have pumpkin purée! Cubes of pumpkin are also available frozen.

Lekker Miljuschka
Miljuschka Witzenhausen
€ 20,-
Kosmos Uitgevers