Welcome to my new recipe video! 🍁 Today, I’ll show you how to easily prepare a delicious pumpkin tart – also known as Pumpkin Pie. With a crispy shortcrust pastry base and a creamy pumpkin filling, this pie is the perfect autumn treat. Follow my step-by-step recipe and bake this delicious pumpkin pie with me. Have fun baking! 🎃

Recipe: Pumpkin Tart (Pumpkin Pie)

Ingredients for the shortcrust pastry:

• 400 g of wheat flour (type 550)
• 200 g of butter
• 130 g of granulated sugar
• 1 egg
• 1 egg yolk
• 1 pinch of salt
• Zest of one lemon

Preparation of the shortcrust pastry:

1. Make the dough: Place all the ingredients in a bowl and knead until you have a homogeneous dough.
2. Roll out the dough: Roll out the dough between two sheets of parchment paper to the desired size.
3. Refrigerate: Place the rolled-out dough, still with the parchment paper, in the fridge for about 30 minutes.
4. Line the tin: Remove one sheet of parchment paper and place the dough over the tart tin. Roll a rolling pin over the edges to remove the excess dough (you can use it for decoration or cookies).
5. Prepare: Press the dough into the tin, raise the edges, and prick the base with a fork.
6. Pre-bake: Place parchment paper on the dough, add a weight (such as a pan or baking weights), and bake for 10 minutes at 170°C (top and bottom heat).
7. Let it cool: Remove from the oven, take out the pan and parchment paper.

Ingredients for the filling:

• 400 g of roasted pumpkin (cooked and mashed)
• 300 g of cream cheese
• 75 g of granulated sugar
• 10 g of starch (corn, potato, or rice starch)
• 3 eggs
• 1 pinch of salt
• 1 g of cinnamon powder
• 1 g of orange zest powder
• 1 pinch of ground cloves
• 1 pinch of ground ginger
• 1 pinch of nutmeg
• Seeds from half a vanilla pod

Preparation of the filling:

1. Beat the eggs: Beat the eggs and sugar in a bowl until foamy.
2. Mix the ingredients: Add the remaining ingredients and stir until smooth.
3. Refrigerate: Keep the filling in the fridge until ready to use.

Assembly:

1. Pour in the filling: Pour the chilled filling into the pre-baked pastry.
2. Bake: Bake the tart in the lower third of the preheated oven at 160°C for about 60 minutes.
3. Serve: Serve the pumpkin tart warm or cold.

For the decoration (caramelized pumpkin seeds):

Ingredients:

• 80 g of roasted pumpkin seeds
• 2 tablespoons of powdered sugar
• 1 pinch of salt

Preparation:

1. Caramelize: Melt the powdered sugar in a pan until caramelized.
2. Add the pumpkin seeds: Add 2-3 tablespoons of water and the pumpkin seeds, stirring constantly until browned.
3. Add flavor: Add a pinch of salt and more water if needed.
4. Let it cool: Spread the caramelized pumpkin seeds on parchment paper and let them cool.
5. Decorate: Sprinkle the caramelized seeds on the tart before serving.

Tip: Store the caramelized pumpkin seeds well – they’re so delicious that they’ll disappear quickly! 😉

Enjoy and happy baking! 🎃🍰