Butternut Squash Pie

One occasional nutmeg pie, for Halloween!

Preparation steps

Prepare the dough from the listed ingredients and put it in a pie mold and then in the fridge.
Peel a squash, grate it, cut it into 2-3 cm thick slices and put it in a plastic container with about 1 cm of water. In the microwave, first ‘cook’ the pumpkin on one side for 5-6 minutes, then turn it over and put it in the microwave again for 5-6 minutes. It’s done when you can lightly stick your jaw into it. Clean it from the skin and mash it with a stick mixer.
From the listed ingredients, make a mixture for filling the pie, pour it into the dough and bake in an oven preheated to 220 ° C for about 40-45 minutes, until the knife stuck in the pie comes out clean (although not completely dry).

Serving

I sprinkled a little caramel-vanilla on top and before and after baking, and I will serve it warm, with vanilla ice cream. :)

Ingredients

Dough

180gwholemeal flour
2 tbspbrown sugar
1/2 tspsalts
100gcold butter
1/4baking powder
a couple of tablespoonswater (if necessary)

Pie mixture

1/2 kgnutmeg
250mlmilk
15 dkgbrown sugar
150 mlsweet cream (for whipped cream)
1-2 bagsvanilla sugar
1 tbspof melted butter
1 1/4 tspcinnamon
1/2 tspground ginger
1/2 tspnutmeg
pinchsalts
2 largereggs

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