Pumpkin pie

STEP BY STEP

Let's make something delicious.

1. 01

   Sift the flour for the shortcrust pastry onto the work surface and make a well in the centre. Cut the butter into pieces and add to the well with the sugar, salt and egg. Knead everything together as quickly as possible to form a smooth dough, then shape into a ball. Wrap in cling film and chill for 1 hour.

2. 02

   Peel the squash, roughly dice the flesh and wrap in aluminium foil. Bake at 200 °C top/bottom heat (180 °C fan) for 25 minutes. Remove from the oven, leave to cool slightly, then blend to a smooth purée.

3. 03

   Separate the eggs. Put the squash purée in a bowl. Rinse the orange under hot water, pat dry and grate the zest. Stir the raw cane sugar, orange zest, cinnamon, almonds and egg yolks into the squash purée.

4. 04

   Whisk the egg whites in a completely grease-free bowl until stiff, then fold into the squash mixture.

5. 05

   Roll out the pastry slightly larger than the springform tin. Lightly grease the tin and line it with the pastry, forming a 3 cm-high rim. Pour in the squash mixture and smooth the surface. Bake in a preheated oven at 200 °C top/bottom heat (180 °C fan) for approximately 35–40 minutes.

6. 06

   Remove from the oven and leave to cool in the tin for 10 minutes. Remove the tin and leave the pie to cool completely on a wire rack.

7. 07

   Dust with icing sugar before serving.