Indulge in the rich flavors of autumn with this delightful pumpkin pie recipe, enhanced with the crunch of walnuts and a hint of zesty lemon. Perfect for cozy gatherings or a sweet treat on a crisp day.
Ingredients:
- Pumpkin: 250 grams (8.8 ounces)
- Sugar: 170 grams (6 ounces)
- Lemon zest: 2 tsp
- Pinch of salt
- Eggs: 4 (240 grams)
- Vanilla sugar: 10 grams (0.35 ounces)
- Baking powder: 10 grams (0.35 ounces)
- Wheat flour: 150 grams (5.3 ounces)
- Walnuts: 170 grams (6 ounces)
- Raspberry jam: 1 tbsp (30 grams)
Instructions:
Grate the pumpkin using a coarse grater.
Finely chop the walnuts using a food processor.
Separate the eggs into yolks and whites. Beat the yolks with half of the sugar until creamy. Set the whites aside in the refrigerator.
To the beaten yolks, add the grated pumpkin, lemon zest, and any jam of your choice. Raspberry jam is recommended for its light flavor, but any preferred jam will work. Mix well.
Add the chopped walnuts to the mixture and stir again.
Sift the flour and baking powder into the batter, then mix thoroughly.
In a separate bowl, beat the chilled egg whites with a pinch of salt until stiff peaks form. Gradually add the remaining sugar while beating.
Gently fold the beaten egg whites into the batter in two additions at the end of mixing.
Carefully mix the batter until smooth and homogeneous.
Line a 24 cm (9.5 inches) baking dish with parchment paper and pour in the batter.
Preheat the oven to 170°C (340°F) and bake the pie for 1 hour.
Once baked, allow the pie to cool and dust with powdered sugar before serving.
