Recipe Tip: Pumpkin Pie – Falstaff

For the cake base

• Finely chop the cookies with a rolling pin in a food processor or freezer bag.
• Mix the crumbs well with the sugar and butter, spread evenly in a 9-inch tart pan and press down firmly with your fingers and the bottom of a measuring cup. Chill in the freezer for at least 20 minutes.

For filling

• Preheat the oven to 220°C. Bake until the pumpkin is done, about 40 minutes. Delete Reduce the oven temperature to 170°C.
• Allow the pumpkin to cool slightly and puree. Mix with eggs, milk, sugar, vanilla and spices. Spread evenly in the cooled tart pan and bake in the oven for 20 minutes.
• To prevent the squash from browning too quickly, cover with aluminum foil and bake for an additional 35-40 minutes until the squash filling is completely set. Remove from oven and refrigerate, preferably overnight.
• Decorate with whipped cream and chocolate rings before serving. (To make chocolate donuts, spread vegetable peels over semisweet or bittersweet chocolate at room temperature.)

Fallstaff wine recommendation:

Roter Veltliner, “Old Vines” 2020
Winery Sutter

Light golden yellow with silver highlights. Delicate pear fruit, some floral honey, floral nuances, a hint of herbal spice in the background. Medium complexity, white apple, fresh structure, lemon-mineral taste, available now.
winery-sutter.at, € 14,–

And that’s how it works

With Kenwood Cooking Chef XL this dish is never a success. For more information on Kenwood kitchen appliances, visit kenwoodworld.com.