Pumpkin pie with vanilla and ricotta

Name: pumpkin pie with vanilla and ricotta
Total time: 40 min
Yield: 8
Ingredients: 300 gram flour for the dough; 1 tablespoon flour for the dough; 75 gram white caster sugar for the dough; 175 gram butter for the dough; 1 egg for the dough; 2 tablespoon milk for the dough; 400 gram pumpkin for the filling; 300 milliliters Full Milk for the filling; 150 gram light brown caster sugar for the filling; 1 vanilla bean for the filling; 2 egg for the filling; 150 gram ricotta for the filling; 0.5 lemon for the filling

Ingredients

Directions

Preheat the oven to 180 ° C.
Grease the cake mold and dust with flour.
Take 2/3 of the dough and roll out on a floured surface.
Line the cake mold with the dough and pierce holes in the bottom. Place a piece of baking paper with the baking container and bake the bottom for about 10 minutes in the oven.
Remove the paper with the support filling and continue cooking for about 5 minutes. Remove the cake base from the oven and allow to cool.
In the meantime roll out the rest of the dough for the lid of the cake and put a small circle in the middle.
Beat the eggs and keep 2 tablespoons apart.
Beat the eggs with the ricotta, lemon zest, juice and a pinch of salt and stir evenly through the pumpkin puree.
Pour the filling into the bottom and shake briefly so that any air bubbles disappear.
Carefully place the lid cover and press the edges with a little water. Brush the lid with egg and fry the cake in the middle of the oven for about 30 minutes until tender and golden brown.
Let the cake cool down a bit and serve lukewarm with tarts of whipped whipped cream.
Garnish with roasted pumpkin seeds if necessary.