- 1 kg pumpkin
- 200 g walnuts
- 50 g raisins
- 1 package of ready-to-eat crusts
- 150 g butter
- 200 g sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- For the topping:
- 3 eggs
- 300 ml fresh milk
- 50 g sugar
First peel and clean the pumpkin. Then grate it on a grater or using a food processor. Nuts are finely chopped. Melt the butter in a water bath over medium-high heat so it doesn't burn.
In a large bowl, combine the sugar, grated pumpkin and mix well until the sugar sticks all over. Add the cinnamon and nutmeg. Finally, add the walnuts. Stir again.
Roll out a crust, brush it with the melted butter and sprinkle with the pumpkin mixture. Roll up the crust and place it in the middle of a greased baking sheet. Repeat this with all the skins.
Bake in a preheated oven at 180 degrees for 45-50 minutes.
For the topping:
In a large bowl, mix the eggs with the sugar and mix well. Add the fresh milk and mix again.
When the pie is baked during these 45-50 minutes, take it out of the oven and cover it with the topping. It is baked together with it for another 10 minutes.
Serve dusted with powdered sugar
Preparation time: 1 hour and 30 minutes