Pumpkin pie with sea buckthorn

6 servings

40 minutes

Recipe from the confectionery-bakery BreadBeri for Cannibal Coffee.

Energy value per serving

• Calories: 392
• Proteins: 5.3g
• Fats: 16.6g
• Carbohydrates: 56.2g

Ingredients

• Pumpkin pulp: 200 g
• Wheat flour: 200 g
• Sugar: 150 g
• Butter: 100 g
• Chicken egg: 1 pc
• Frozen sea buckthorn: 140 g
• Lemon: 1 pc
• Baking powder: 5 g
• Cornstarch: 10 g

Cooking steps

1. Prepare the dough. Beat the egg with 50 grams of sugar, add softened butter and mix. Then sift flour with baking powder into the mixture, add zest and knead the dough. Place the dough in the refrigerator for half an hour.

   Required ingredients:

   • Chicken egg: 1 piece
   • Sugar: 150 g
   • Butter: 100 g
   • Wheat flour: 200 g
   • Baking powder: 5 g
   • Lemon: 1 piece

2. Prepare the filling. Cut the pumpkin flesh into 1 cm cubes, sprinkle with sugar (100 g), and mix. Add a little water (about two fingers high) and cook the pumpkin on low heat for 10-15 minutes after boiling, until partially cooked.

   Required ingredients:

   • Pumpkin pulp: 200 g
   • Sugar: 150 g
   • Cornstarch: 10 g
   • Frozen sea buckthorn: 140 g

3. Add starch to the pumpkin and mix thoroughly. Remove from heat, add sea buckthorn, and mix again thoroughly.

   Required ingredients:

   • Cornstarch: 10 g
   • Frozen sea buckthorn: 140 g

4. Take the dough, separate two-thirds and roll it out to a thickness of 7 mm. Place it in a round mold and press well.

5. Spread the filling on the dough and smooth it out.

6. Roll out the remaining dough to the same thickness and cut it into thin 'noodles'. Lay the strips of dough over the filling in a lattice pattern, securing them at the edges of the crust.

7. Bake the pie in a preheated oven at 200 degrees for 20–25 minutes.