pumpkin pan
For the pumpkin pan, you first need this potato dough: 3/4 packet lump mass Thüringer type, pinch of salt, 1 Msp. Baking powder, 1 egg, 1 tablespoon flour, some very finely cut bacon very small thin cubes.
Knead all together well and distribute evenly in greased springform or similar, bake half at about 180 to 200 ° C (depending on the stove)
For covering:
1.5 kg Hokaido pumpkin
1/4 l of milk
1 tbsp flour
4 eggs, separate
2 cooked pears
Sugar maybe 3 tablespoons, to taste
Cinnamon to sprinkle
Butterflöckchen for on top
Cut pumpkin into about 2 cm cubes (gutted), simmer gently in a little water with a pinch of salt and squeeze out (best to prepare the day before).
Heat the milk with flour, stir in the pumpkin mixture, stir in the sugar and the egg yolks, puree and season, crush the pears with the fork, stir in, fold in the whipped egg whites, smooth on the ground, sprinkle well with cinnamon and put on butter flakes.
Bake for approximately 1.5 hours until light brown, cover on the second rail, possibly cover with baking paper / aluminum foil, so that it does not get too dark.
It not only smelled good, but tasted very delicious. My mother-in-law was full of praise. Since we did not manage everything, my husband does not like it that much, but I like to eat now and then, I'll bake the rest tomorrow night.
