Pumpkin pie with cinnamon and vanilla ice cream

Name: pumpkin pie with cinnamon and vanilla ice cream
Total time: 120 min
Yield: 8
Ingredients: 8 bulb vanilla ice cream; 15 teaspoon cinnamon; 250 ml cream; 2 clove; 1 tablespoon ginger; 80 gram Brown sugar; 1 kilo dried peas; 400 gram carved pumpkin; 3 egg; 250 gram flour; 85 gram sugar; 125 gram ice cold butter; salt

Ingredients

Directions

Additional requirements: baking paper, plastic foil and cake tin of about 25 cm.
Cut the butter into cubes.
Briefly knead the butter, sugar, flour, one egg and a little salt into an even dough.
Make a thick flat disc, covered with plastic foil and let rest for one hour (or one night) in the cooling.
Preheat the oven to 180 ° C.
Bring the pumpkin with 100 ml of water to the boil in a pan with lid, simmer for about 20 minutes.
Grease a cake tin of about 25 cm with some butter and put a piece of cut out baking paper in it.
Roll out the dough into a large thin slice and place in the cake pan.
Press well in the edge.
Place a new piece of parchment paper on the dough and put a blind filling on it.
Bake the bottom for 12 minutes in the oven, remove the top baking paper and the blind filling but leave the bottom in the mold.
Crush the cloves.
Drain the pumpkin and puree with the brown sugar, ginger and cloves.
Add the cream, cinnamon and the remaining eggs and stir until smooth.
Fill the cake base with this and bake in the oven for 40 to 45 minutes.
Cut the warm cake into eight points, garnish with cinnamon and serve with a roll of bread ice cream.