Autumn Pumpkin Pie

8 servings

90 minutes

Recipe by Pastry Chef Andy Warbush of Grand Resort Bad Ragaz.

Energy value per serving

• Calories: 239.7
• Proteins: 5.7g
• Fats: 10.1g
• Carbohydrates: 32.7g

Ingredients

• Butternut squash: 400 g
• Shortcrust pastry: 200 g
• Milk: 80 ml
• White chocolate: 60 g
• Condensed milk: 75 g
• Egg yolk: 30 g
• Egg white: 70 g
• Sugar: 40 g
• Gelatin in plates: 3 pc
• Salt: pinch

Cooking steps

1. Bake the butternut squash in the oven at 180 degrees until fully soft.

   Required ingredients:

   • Butternut squash: 400 g

2. Remove seeds and skin from the prepared pumpkin, blend it, add salt, mix, and strain the resulting puree through a sieve.

   Required ingredients:

   • Salt:  pinch

3. Line the tartlet molds with shortcrust pastry. Bake the tartlets at 200 degrees for 15 minutes, cool them down, and brush with melted white chocolate.

   Required ingredients:

   • Shortcrust pastry: 200 g
   • White chocolate: 60 g

4. Heat the milk while constantly stirring, add condensed milk and egg yolks (the yolk of one egg weighs about 17 g), and mix. Heat the resulting mixture over low heat for 7 minutes while stirring constantly (the cream should not boil).

   Required ingredients:

   • Milk: 80 ml
   • Condensed milk: 75 g
   • Egg yolk: 30 g

5. Dissolve the pre-soaked gelatin in the resulting cream.

   Required ingredients:

   • Gelatin in plates: 3 pieces

6. Add pumpkin puree to the cream and blend until smooth. Cool the resulting mixture.

   Required ingredients:

   • Butternut squash: 400 g

7. Combine egg whites (the white of one egg weighs about 34 g) with sugar. Heat them in a water bath to about 45 degrees, stirring constantly.

   Required ingredients:

   • Egg white: 70 g
   • Sugar: 40 g

8. Then beat the egg whites with a blender until creamy.

9. Add the whipped egg whites to the pumpkin mixture. Pour into the prepared tart pan and chill in the refrigerator.

10. Before serving the tart, it can be decorated with meringue topping or cinnamon cream.