Founder of @Umami Sans Frontiรจres
Expense
Preparation
Baking time
Rest time
For 4 people
1/ Peel the pumpkin, remove the seeds, and cut into small cubes.
2/ Pour the pumpkin and enough water to submerge it in a pot and boil until the pumpkin is soft.
3/ While the pumpkin is boiling, make the dough. Melt 100g of butter in the microwave.
4/ Crush the biscuits and put them in a blender to make them fine.
5/ Put the finely chopped biscuits and melted butter in a bowl, mix well, then put into a pie plate and press down with a spoon to firm up. The dough is now ready.
6/ When the pumpkin becomes soft, discard the water in the pot, return the pot to the heat to evaporate the water, and mash the pumpkin with a masher or hand blender to make a smooth puree.
7/ In another large bowl, combine eggs, sugar, and vanilla sugar and mix well with a whisk.
8/ Add pumpkin, cinnamon powder, ginger powder, and nutmeg and mix.
9/ Add the fresh cream and mix until smooth.
10/ Pour the pumpkin cream over the biscuit dough.
11/ Bake in an oven preheated to 180โ for 40 to 50 minutes.
12/ Once baked, let it cool for a while before enjoying.
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Potimarron pumpkin is similar to Japanese chestnut pumpkin. In Germany, it is sold under the name Hokkaido. Please try making it with chestnut pumpkin.
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Please choose the biscuits you use for the dough according to your preference. This recipe uses Lotus Biscoff, which has a subtle cinnamon aroma and sweet taste. It is recommended!
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By using biscuit dough, it is simple and easy to make, and it saves time.
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Another way to crush the biscuits is to put them in a zipper bag and crush them with a rolling pin.
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Perfect for coffee and tea!
Founder of @Umami Sans Frontiรจres
