Pumpkin pie with pecans

Name: pumpkin pie with pecans
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: 600 g fresh pumpkin; 150 g ham thick slab; 1 el dark brown sugar; 2 tl hot peppersauce; 3 el tomato ketchup; 2 el traditional olive oil; 1 tl salt; 80 g unroasted pecans; 6 slice dough for savory pie; 3 medium sized egg; 125 ml fresh cream

Savory quiche of pumpkin, ham, pecan nuts and eggs.

Ingredients

Kitchen Stuff

1 cake mold (Ø 26 cm)

Directions

Preheat the oven to 200 ° C.
Grease the cake tin with the butter.
Remove the seeds and the stringy inside of the pumpkin with a spoon. Cut into parts and remove the peel. Cut the flesh into cubes.
Cut the ham into cubes.
Mix the caster sugar, hot peppersauce, ketchup and oil with the salt and pepper in a bowl. Put the pumpkin, ham and pecans through.
Sprinkle the worktop with some flour and place the thawed slices of dough together. Roll out into a round piece of 30 cm diameter.
Line the cake mold with the dough and press it well at the edges. Cut away the excess dough.
Beat the eggs with the whipped cream and season with salt and pepper.
Divide the egg mixture over the bottom of the cake tin and scoop the pumpkin mixture into it. Bake a little under the middle in 30-40 min. Golden brown.
Bon appétit! .