Preparation
Cook the pumpkin.
Blend it and let it cool.
Then mix all the ingredients together.
Roll out the shortcrust pastry on a 28–30 cm baking tray.
Prick the pastry with a fork.
Pour the filling over it.
Bake in the oven at 210°C for 30 to 40 min.
For 4 people
Preparation : 20 min
Cooking : 30 to 40 min
Ingredients and products
- 500 g pumpkin
- 75 g ground almonds
- 1 lemon (juice and zest)
- 1.5 dl cream
- 1 tbsp sugar
- 2 eggs
- 1 shortcrust pastry
