Pumpkin pie

A rose wine pairing with our Léoube La Londe

For the dough
210 g flour
1 pinch of salt
140 g butter
1 tablespoon sugar
75 ml water

For the filling
425 g fresh pumpkin
3 eggs
250 g sugar
15 g cornstarch
1 pinch of salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 clove
240 ml thick fresh cream
60 ml whole milk

Prepare the dough
In a bowl put the flour, butter cut into cubes. Add the other ingredients. Knead for 10 minutes to form a ball. Let the dough rest in the fridge for 15 minutes.

Cook the pumpkin for 10 minutes in a saucepan filled with water. Mix it once cooked. In a bowl, put the eggs and sugar. Whisk the mixture. Add the starch, pinch of salt and spices. Add the mixed pumpkin, the milk and cream.
Spread the dough in a mould. Bake on the pie for 10 minutes at 180°. Remove it from the oven. Spread the mixture on the pie. Return to the oven for 20 minutes. Add some fresh cranberries for decoration.

To be enjoyed in rosé wine pairing with Provence Léoube La Londe