Pumpkin (scientific name: Cucurbita moschata (Duch. ex Lam.) Duch. ex Poiret) is a species of the genus Cucurbita in the family Cucurbitaceae.

Annual trailing herb. Stems often root at nodes. Petiole stout. Leaf blade broadly ovate or ovoid. Texture slightly soft, veins elevated, tendrils slightly stout, monoecious, fruiting pedicels stout, ribbed, and grooved. Varies with variety. Outside often with several longitudinal grooves or absent. Seeds numerous. Ovate or oblong.

Native from Mexico to Central America, it is commonly cultivated throughout the world.

The fruit of the pumpkin is a delicacy. It can also be used as a grain substitute. The whole plant is also used medicinally in various parts. The seeds contain pumpkin seed amino acids. It is effective in clearing away heat and dampness and in repelling worms. It has a controlling and killing effect on schistosomes.

The vine has a clearing effect on heat. The tips of the gourd have the effect of calming the fetus. The roots cure toothache. Pumpkin can be made into pumpkin pie. A bite on a cold winter day is so satisfying.

Pumpkin pie recipe

Ingredients

Pie crust.

100g low gluten flour. 40g butter. 10g fine sugar. Water 33g.

Pie filling.

150 g pumpkin. 6g of low-gluten flour. Cinnamon 1.25ML. ginger 1.25ML. salt 1.25ML. brown sugar 50g. Eggs 40g. Milk 150ml. honey 15g

Mixing the dough

1. Soften the butter

2. Pour in the low-gluten flour and granulated sugar

3. Rub the butter and flour together with your hands until well blended. The mixture will look like coarse cornflour.

4. Add the water to the flour and knead it into a dough.

5. Set aside and let it rest for 15 minutes.

To make the pie crust

1. Roll out the loosened dough into a thin sheet.

2. Cover the pie dish with the rolled-out dough.

3. Gently press the dough sheet with your hand to make it fit the pie dish.

4. Roll the rolling pin across the pie plate to cut off any excess dough. Remove the excess pieces and set the pie crust aside.

5. Make small holes in the bottom of the pie crust with a fork. This will prevent the pie crust from puffing up when baking.

Make the pie filling

1. Peel and cut the pumpkin into small pieces and steam for 20 minutes. (Alternatively, spray with a little water, cover with plastic wrap, and microwave for 5 minutes)

2. Put all the ingredients for the pie filling, including the pumpkin, into a food processor and whizz to a smooth paste. 3. Leave the pie filling to stand for half an hour.

Filling

Pour the resting filling into the prepared pie crust.

Baking

Place the finished pie in the oven. bake at 200 degrees for 15 minutes. Reduce the temperature to 175 degrees and bake for 20-25 minutes. Remove from the oven until the pie filling has set.

Done. Now you can enjoy this delicious treat!

Making tips

When making the pie filling, a food processor is the easiest and quickest way to mix the ingredients. If you don't have a food processor, puree the steamed pumpkin with a spoon and pour in the rest of the ingredients. Beat with a whisk until smooth and homogeneous to make the pie filling.

Once the pumpkin filling has been prepared, it is best to leave it to rest for 30 minutes. This helps the pumpkin to blend well with the other ingredients in the filling and gives it a smoother texture.