Pumpkin, Honey and Walnut Pie

Ingredients

For the dough

  • 160 g of flour + a little for the work surface
  • 50 g of walnut or hazelnut powder
  • 20 g brown sugar
  • 90 g of semi-salted butter + a little to grease the mold
  • 30 g of water

For the pumpkin mixture

  • 2 eggs
  • 60 g cornstarch
  • 150 g of liquid cream
  • 90 g of honey
  • 400 g cooked pumpkin, cut into small cubes
  • 1 teaspoon(s) of cinnamon
  • 50g coarsely chopped walnuts

Preparation

  1. In a salad bowl, pour the flour, walnut or hazelnut powder, brown sugar and the butter cut into pieces.

  2. Knead until you obtain a consistency reminiscent of sand. Then add the water. When the dough is homogeneous, form a ball, wrap it in film and let it rest for 1 hour in the fridge.

  3. Roll out the dough on a floured work surface using a rolling pin.

  4. Line a buttered mold, then return to the refrigerator for 1 hour.

  5. Preheat the oven to 180°C (th. 6).

  6. Make the pumpkin mixture: beat the eggs with the cornstarch, cream and honey. Add the diced pumpkin.

  7. Pour the mixture onto the tart base, sprinkle with cinnamon and sprinkle with nuts. Bake for 45 min.

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