- 250g of shortcrust pastry,
- 300g of pumpkin,
- 50g of sugar,
- 2 whole eggs and 1 yolk,
- 10 cl of cream,
- 50g of butter,
- Vanilla powder
Cook the peeled and ginned pumpkin pieces covered in very little water for about 20 minutes and mix them in a blender.
Return to the heat for about 10 minutes and reduce, stirring frequently (to avoid sticking) to a thick consistency.
Remove from the heat and add the melted butter, sugar and vanilla powder. Mix well and add one after the other the two whole eggs and the yolk and finally the cream.
Make a 25cm diameter pie pan with the shortcrust pastry. Prick the bottom with a fork and pour the pumpkin mixture over it.
Bake in a medium oven (th 6/7) for about 30 to 35 minutes.