Pumpkin Pie with Lingonberries


For the dough:
370 g wheat flour, plus a little extra for dusting the work surface
100 g sugar
1 pinch salt
200 g cold butter, diced
1 egg

For the filling:
500 g butternut squash
1 orange
1 tbsp butter
½ vanilla pod
1 piece of ginger (approx. 1 cm)
2 eggs
250 g whipped cream
1 pinch salt
150 g brown sugar
1 tsp mixed spice (a mixture of cinnamon, cloves, pimento,nutmeg)
3 tbsp Darbo wild lingonberry sauce
125 g crème fraîche


For the dough Combine the flour, sugar, salt and butter in a bowl and crumble the mixture with your fingers. Add the egg and blend the mixture into a smooth dough. If the dough is too dry, add some cold milk. Leave the dough in the refrigerator for at least one hour. Ideally, prepare it one day before making the pie.

For the filling, peel and halve the squash and scoop the seeds out with a spoon. Wash the orange in hot water, dry it and grate 1 tsp. of fine orange zest. Set aside. Halve and juice the orange. Take a 500 g chunk of pumpkin and chop it into medium-sized cubes. Boil the cubes with the orange juice and a tbsp. of butter in a saucepan over a low flame. Make sure that the pumpkin does not stick to the bottom of the pan.

Add some water if the mixture dries out. If you have leftover pumpkin, you can slice it and boil it with the glazed carrots or wrap it in beeswax wrap and store it in the refrigerator for up to 5 days.

Heat your oven to 175 °C (conventional). Leave the boiled pumpkin to cool for a while. Halve the vanilla pod and scrape the seeds out with a small knife. Peel and finely grate the ginger. Blend the vanilla seeds, ginger, eggs, whipped cream, salt, sugar, orange zest and mixed spice into a smooth mass using a food processor or handheld blender.

Take the cooled dough out of the refrigerator, dust your work surface with flour and roll out the dough to a thickness of about 5 mm. Line a pie or tart tin with it. Put the remaining dough back together and use biscuit cutters with autumnal designs to cut out shapes.

Spread 2 tbsp. Darbo wild lingonberry sauce on the shortcrust base, fill the pie with pumpkin purée and cover it with the cut-out shortcrust shapes. Heat your oven to 175 °C (conventional) and bake the pie for 40–45 minutes until the crust is golden brown.

Mix the crème fraîche and the Darbo wild lingonberry sauce. Be careful not to make too smooth a mixture. Serve with the pie.

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