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Ruthannlacombe
Pumpkin pie with cinnamon and vanilla ice cream
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Ingredients
Directions
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Additional requirements: baking paper, plastic foil and cake tin of about 25 cm.
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Cut the butter into cubes.
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Briefly knead the butter, sugar, flour, one egg and a little salt into an even dough.
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Make a thick flat disc, covered with plastic foil and let rest for one hour (or one night) in the cooling.
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Preheat the oven to 180 ° C.
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Bring the pumpkin with 100 ml of water to the boil in a pan with lid, simmer for about 20 minutes.
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Grease a cake tin of about 25 cm with some butter and put a piece of cut out baking paper in it.
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Roll out the dough into a large thin slice and place in the cake pan.
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Press well in the edge.
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Place a new piece of parchment paper on the dough and put a blind filling on it.
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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.
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Crush the cloves.
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Drain the pumpkin and puree with the brown sugar, ginger and cloves.
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Add the cream, cinnamon and the remaining eggs and stir until smooth.
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Fill the cake base with this and bake in the oven for 40 to 45 minutes.
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Cut the warm cake into eight points, garnish with cinnamon and serve with a roll of bread ice cream.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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