Sweet pumpkin rosemary pie

Preheat the oven to 160 ° C.

Line the bottom of the spring form with baking paper and grease the edges.

Melt the butter in a saucepan.

Grind the candy cakes in the food processor. Mix in the butter.

Spoon the mixture into the spring form and press well.

Mix the fresh cream cheese, crème fraîche, granulated sugar and biscuits with a whisk together.

Add 1 to 1 eggs.

Spoon the mixture over the cookie base into the mold. Bake the cake for about 25 minutes in the middle of the oven until the filling has solidified.

Meanwhile, halve the bottle gourd in the length. Use only the neck, the part with wires and pips is not used.

Peel the pumpkin. Cut the flesh into half-sized moons of 1 mm thick. If necessary, use a food processor or mandolin (special slicer).

Remove the cake from the oven and leave the oven on.

Stick the pumpkin slices as petals upright in the warm pie filling. Start with the large slices and work from the outside to the inside, until you have a circle of Ø 6 cm in the middle.

First put some pumpkin slices on a flat surface so that the filling does not come up with the baking.

Continue with the pumpkin slices as petals so that you get a big flower.

Spread the cinnamon sugar evenly over the cake.

Cover the cake with aluminum foil. Bake in the oven for about 1 hour. Remove the foil after 30 min. After baking, turn off the oven, leave the cake in the oven for 1 hour.

Leave to cool down outside the oven.