Sweet pumpkin pie with Westphalian Pumpernickel

Photo credits: ALBERTI & WEGO GBR


For the dough:

For the filling:

  • 400 g pumpkin pulp (e.g. crookneck squash, hokkaido)
  • 200 ml orange juice
  • 3 egg yolks
  • 100 g cream
  • 2 tbsp. crème frâiche
  • 6 tbsp. sugar

For the topping:

  • blackberries
  • 4 figs
  • blueberries
  • rosemary


For the filling: Depending on the variety, peel the pumpkin or slice it into large cubes, with the skin still on. Place in a pot, cover contents with water and simmer until soft. Drain through a sieve and let liquid drip off. Subsequently return the pieces back to the pot, add the orange juice, purée and allow it to reduce further. Then allow it cool down.

For the dough Place the pumpernickel, oat flakes and salt in a food chopper and process into fine crumbs. Using your hands, mix with all the other ingredients, until you have a crumbly dough. Press the dough firmly into a mould, prick the base several times with a fork and pre-bake in the oven for 5 minutes at 180 C° .

Whisk the egg yolks with cream, crème frâiche and sugar, and stir the mix into the pumpkin purée. Pour everything into the mould. Bake the pie in the oven (centre, without fan) for 35 – 40 minutes. Let the pie cool down and decorate with the toppings