Pumpkin Pie with Lemon Zest

Ingredients

For the dough:

250 g flour

125 g butter

1 egg yolk

2 tbsp water

2 tbsp cognac

For the filling:

400 g pumpkin

5 tbsp sugar

Lemon zest

3 tbsp cognac

140 ml 33% cream

5 egg yolks

1/2 tsp cinnamon

1/2 tsp ground ginger

Combine the cold butter, flour, and salt and chop with a knife until crumbs form. You can add the yolk directly and combine the mixture in a blender. Add cognac and cold water to form a dough. Knead the dough and refrigerate for 30 minutes.

 Meanwhile, cut the pumpkin and boil it in water or steam it.

Return to the dough. Line a wide, slightly rimmed baking dish with it and place it in the oven, after piercing it with a fork and sprinkling it with dried beans.

Purée the cooked pumpkin and mix it with cognac, sugar, and spices. Bake the dough at 200 degrees Celsius for 10 minutes, then remove the beans and bake for another 5-10 minutes at 180 degrees Celsius. Add the egg yolks mixed with cream and lemon (lime) zest to the pumpkin puree.

Pour the mixture over the dough base and bake in the oven for about 30 minutes, until set.

Bon appétit!