Quick and easy salty pumpkin pie with chestnut flour and decorative maple leaves. Perfect for ThanksGiving menu or for an autumn dinner.
- 250 g flour
- 80 g sliced butter
- 1 pinch salt
- 70 g fresh water
- 400 g pumpkin pulp (with out skin)
- 3 tbsp chestnut flour
- 125 g cream cheese
- 1 1 big egg (or 2 small)
- 60 g milk (I've used the soy milk but it works also the normal one)
For the Crust.
Put in a kitchen robot the flour and then all the other ingredients, mix them with a medium intensity.
Put the obtained mix on a kitchen board and kneed it to a ball. Wrap the ball into a transparent kitchen film and leave it into the fridge at least for 15 min.
Roll it out on a wax paper trying to give it a rounded shape (i'm used to use another wax paper between the kneed and the rolling pin, to avoid that they could stick), then put the wax paper with kneed in an oven pan and cut the excess.
With the excess make another ball and roll it out , then make the leaves shape (or any other shapes you want) and take them a apart.
For the filling.
Cut the pumpkin into slices and put it it to an oven pan, wrapped into an aluminum foil; cook it for about 40 min at 180°C, until the pumpkin will be completely softened.
When the pumpkin is cooked mashed it until it bacate a puree and let it cool down.
Mix the puree with other ingredients to obtain a creamy result ( add a bit more or less of milk or of chestnut flour to ballare the filling in order to have the best result - not too liquid but not too thick).
Put the filling in the crust in the oven pan and decorate it with the leaves.
Cook it into the oven for abdur 30/40 min., until the crust looks golden and your salty pumpkin pie is ready.