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Tigershoes
Pumpkin pie with pecans
Savory quiche of pumpkin, ham, pecan nuts and eggs.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Grease the cake tin with the butter.
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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.
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Cut the ham into cubes.
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Mix the caster sugar, hot peppersauce, ketchup and oil with the salt and pepper in a bowl. Put the pumpkin, ham and pecans through.
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Sprinkle the worktop with some flour and place the thawed slices of dough together. Roll out into a round piece of 30 cm diameter.
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Line the cake mold with the dough and press it well at the edges. Cut away the excess dough.
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Beat the eggs with the whipped cream and season with salt and pepper.
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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.
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Bon appétit! .
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Nutrition
625Calories
Sodium0% DV1.150mg
Fat63% DV41g
Protein40% DV20g
Carbs14% DV42g
Fiber16% DV4g
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