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Pumpkin Pie
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60min.
250 g phyllo dough (for baklava or pie)
70 g oil
Filling:
- 500 g grated pumpkin
- 150 g sugar
- 1/2 cup roasted and coarsely ground walnuts
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 2 tbsp breadcrumbs
Topping:
- 100 g sparkling water
- 100 g Cremio pastry crèmе
- 30 g butter
Mix the walnuts with the ginger, cinnamon, and breadcrumbs.
Place a sheet of phyllo dough on a work surface, sprinkle with oil, and cover with a second sheet of phyllo dough, which is also sprinkled with oil. Sprinkle a bit of grated pumpkin, 2 tbsp sugar, and 2 tbsp of the walnut and spice mixture on top. Roll it up and transfer to a greased baking dish. Repeat until the dish is filled or the pumpkin is used up.
To prepare the topping, mix the sparkling water, Cremio pastry crèmе, and melted butter. Pour this mixture over the rolled pastries in the dish. Bake in a preheated oven at 180°C for about 50 minutes.
Where you can find Cremio
Stocks
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