Pumpkin Pie

Shopping list:

• ¼ of a pumpkin
• 100 g of TAGO Dzwoneczki
• 1 shortbread pie dough
• 1 egg yolk
• 200 ml of buttermilk
• 1 tablespoon of chocolate cream
• 2 tablespoons of brown sugar
• 100 g of nuts
• a handful of pistachios
• 200 ml of double cream
• a teaspoon of vanilla seeds
• a pinch of salt

To do list:

1. Scoop seeds out of the pumpkin with a spoon. Cut the pumpkin into stripes and put it in the oven pre-heated at 180°C for about 30 minutes.
2. Coat the cake tin with butter and cover it with shortbread pie dough. Put it in the oven for about 30 minutes together with the pumpkin.
3. Blend TAGO Dzwoneczki to powder.
4. Roast nuts on a frying pan.
5. Blend the baked pumpkin to purée. Add powdered TAGO Dzwoneczki, buttermilk, brown sugar and eggs to the purée. Mix everything together and add nuts.
6. Pour the mix on the already-baked shortbread pie and put in the oven at 180°C for 30-40 minutes.
7. Once it is baked, you can decorate the pie with whipped cream and pistachios.
8. Bon appétit!

TAGO products used in the recipe:

Ginger Bells