Pumpkin pie and almonds
Preparation time: 45 minutes
Cooking time: 60 minutes
Ingredients (serves 8):
- 250 g of pastry
- 500 g of pumpkin
- 150 g of sugar
- 50 g blanched almonds
- 6 eggs
- 1 vanilla bean
- 100 g of almond powder
- 60g butter
- 6 cl cream
- 1 teaspoon of rum
- Salt and pepper
Preparation of the recipe:
Roll out the dough, garnish in a pie plate 22 cm in diameter. Prick the bottom and put it in the fridge for 30 minutes.
Chop almonds and pass them briefly under the broiler.
Bring cream to a boil, turn off the heat and set it the vanilla bean to infuse.
Peel the pumpkin and cut the flesh into chunks.
Let the steam for 20 minutes.
Let it cool.
Fill the pie shell with dried beans and bake for 20 minutes.
Mash the pumpkin. In a bowl, mix 2 eggs with the yellow of the other 4, and sugar.
Add pumpkin, almonds, cream cooled, softened butter, rum, a pinch of salt and a little pepper. Mix.
Dry beans to remove the dough.
Sprinkle almonds (toasted) on the dough, cover with topping and bake for 15 minutes.
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