For as long as I can remember, we always baked this pie in early November, one of my husband's favorites. The recipe is a gift from a foreign friend during my first years in Sweden. The sweet pumpkin taste is celebrated and balanced by the tasty and aromatic spices.
4 dl wheat flour
150 g cold butter, in pieces
1 pinch of salt
1-2 tablespoons cold milk
Filling:
400 gr peeled pumpkin, seedless
1 dl honey
2 dl sour cream
3 eggs
A little salt
A pinch of ground cinnamon
A pinch of ground ginger
A pinch of ground cardamom
A pinch of ground cloves
Cut the pumpkin into pieces, bake them soft in the oven at 175 degrees for about 20 minutes.
The easiest way to make the pie dough for me is to mix together flour, salt, butter and milk in a food processor to a crumbly dough; press the dough into a greased and floured baking tin about 24 cm and place cold in the fridge for a while.
Mix the baked pumpkin smoothly in the food processor. Add honey, creme fraiche, 1 egg at a time and the spices and mix. Pour the filling into the pie crust.
Bake in the lower part of the oven at 175 degrees for about 35 minutes. I served my pie with vanilla ice cream but whipped cream is also good!
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