Rustic pumpkin pie from the Vogtland - a mountainous region bordering Bavaria, Thuringia and Saxony- with cinnamon, ginger and butter flavors. While in West Germany pumpkins started to go out of fashion in the 196os, their popularity continued unabated in the Eastern states.
- 2 cups flour
- 7 tbsp butter
- 2 tbsp sugar
- 1 pinch salt
- 1 lb pumpkin flesh
- 1 pinch salt
- 1/2 tsp vinegar
- 3-1/2 tbsp butter
- 1 cup sugar
- 2 eggs
- 1 pinch ground cinnamon
- 1 pinch ground ginger
- 5 tablespoons cornstarch
Preheat the oven to 400°F/200°C.
For the dough, work the flour into the melted butter till it forms fine crumbs. Add the sugar, salt and 3 tablespoons of cold water, and quickly knead into a dough. Shape the dough into a ball and chill for 30 minutes.
Roll out 2/3 of dough on a floured surface and then place in a greased springform pan (11" /28 cm diameter). Use the rest of the dough form a rim about 1-1/4 inches / 3 cm high. Cover the pan and chill for one hour.
For the filling, cut the pumpkin flesh into small cubes and cook in a shallow pan with a little water plus the salt and vinegar for 15 minutes. Remove, drain and puree the pumpkin cubes.
Beat the butter and sugar until fluffy. Separate the eggs, and reserve the whites. Stir in the egg yolks, then add the cinnamon, ginger and cornstarch. Add the pumpkin puree and stir well.
Bake the crust in a preheated oven at 400°F/200°C for about 15 minutes, then remove.
Meanwhile beat the egg whites until stiff and fold into the pumpkin puree. Spread the pumpkin mixture evenly into the crust and bake for about 25 minutes more. Serve the cake hot.
Preparation time: 20 minutes (plus resting and baking time)