Pumpkin Pie with Cookie Crust

Baking and Desserts | French cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by Jamie.

Ingredients

Butter - 4.2 oz
"Jubilee Cookies" - 7.1 oz
Pumpkin - 17.6 oz
Milk - 13 fl oz
Sugar - 7.1 oz
Vanillin - 1 piece
Egg white - 2 pieces

Step by Step guide

Step 1

Crush the pack of Jubilee cookies in a blender and mix with melted butter.

Step 2

Preheat the oven to 320°F, spread the dough in the form without gaps, with a thickness of 1–2 cm. Bake in the oven for 40 minutes.

Step 3

Place diced pumpkin in a small pot, add sugar and milk. Bring the milk to a boil, watching to ensure nothing burns. After boiling, reduce the heat and simmer for about 20 minutes on low heat with the lid slightly ajar. When the pumpkin is very soft, drain all the milk and let it cool, then add the beaten eggs and blend everything with an immersion blender.

Step 4

Pour the resulting mixture onto the crust and bake in the preheated oven at 320°F for 40 minutes. The filling should set but remain slightly liquid in the center. Place in the refrigerator to cool and firm up slightly.