Pumpkin pie

This is a quick and dirty recipe with a lot of cheating πŸ˜†


Ingredients serve 8 persons

1 pack shortpastry

400g baked pumpkin (pumpkin puree)

1 pack vanilla pudding powder

250g cream

100g sugar

2 pinches of salt

3 eggs

3 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cardamom

1/2 tsp ground cloves

1/2 tsp lemon zest

1/4 tsp ground nutmeg

Whipped cream and/or vanilla ice cream to serve

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Mix vanilla pudding powder and cream

Preheat oven to 180 degrees

Add pumpkin puree and mix well

In a separate bowl, mix eggs, sugar and salt with a handheld electrix mixer until it’s fluffy

Mix remaining spices, pumpkin pudding mix and egg sugar mix together (no need to use the mixer)

Put shortpastry into a cake pan (either us baking paper or butter to make the pie not sticking to the pan)

Put pumpkin mix into shortpastry

Bake the pie in the middle of the oven for ca. 50min

Serve with whipped cream and/or vanilla ice cream

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