Miljuschka witzenhausens pumpkin pie

Name: miljuschka witzenhausens pumpkin pie
Cook time: 30 min
Total time: 255 min
Yield: 12
Ingredients: 90 g unsalted butter; 140 g wheat biscuit; 60 g almond flour; 500 ml water; 800 g chilled pumpkin pieces; 397 g condensed whole milk tin can, variations possible; 100 g fine cristalsugar; 3 medium sized egg; 2 tl speculaas spices; tl salt

Pie of almond flour, pumpkin, milk, sugar and speculaas spices with a base of biscuits.

Ingredients

Kitchen Stuff

1 baking paper
1 spring form (Ø 24 cm) or baking dish (24 cm)
1 food processor
1 puree tamper
1 sieve

Directions

Preheat the oven to 180 ° C. Line the bottom of the spring form with baking paper.
Melt the butter in a saucepan over low heat. Meanwhile, put the biscuits in the food processor and grind.
Mix the biscuit crumbs with the melted butter and the almond flour. Spoon in the spring form and press well.
Bake the bottom for about 15 minutes in the middle of the oven.
In the meantime, bring a pot with the water to the boil and cook the pumpkin for 8 minutes. Drain and leave for 5 minutes.
Mash the pumpkin with a puree damper. Scoop into a sieve and drain.
Mix with a whisk the puree with the condensed milk, sugar, eggs, gingerbread spices and the salt into a coherent whole.
Grease the spring form with the butter. Pour the mixture into the spring form.
Lower the temperature of the oven to 150 ° C. Bake the cake in the middle of the oven for about 90 minutes.
Turn off the oven and allow the cake to cool in the oven for about 2 hours.