A traditional forgotten pumpkin pie recipe
Peel the pumpkin and cut it into cubes. Put it in a pot and cover it with water. Boil it until it softens.
Place it in a Muslin cloth and let it drain overnight
Put all the ingredients for the syrup except the honey in a pan and let it boil for 5 minutes.
Add the honey at the end, stir and remove from the heat.
Add the oil in a wide heavy pan and as soon as it gets hot , add the pumpkin inside.
Fry it well until it gets a nice color.
Peel and bake the almonds in the oven.
Roast a small part of the sesame seeds.
Grind the clove and the cinnamon.
Coarsely chop the almonds and walnuts.
Grind half of the roasted sesame seeds and add them back with the rest of the sesame seeds.
Place the flour, salt, sugar, vinegar, oil and water in the mixer bucket and knead it with the hook until it comes off the walls.
Continue kneading by hand. Place it back in the bowl, cover and let it rest for at least 30 minutes
In the pot with the pumpkin add all the spices, nuts, sugar, breadcrumbs and mix
Preheat the oven to 190 degrees without the fan
Spread a sheet, grease it with oil and place the filling on the sheet. Wrap it in a roll.
In a greased baking tray, place the rolls next to each other and grease them from the top.
Cut the rolls into pieces and place in the oven. Bake for about 40 minutes in the second position from bottom of the oven.
As soon as it comes our of the oven drizzle it slowly with the cold syrup.
For the filling
1800 g peeled pumpkin
250 grams of walnuts
250 g almonds (without shell)
130 g toasted sesame seeds
2 TBSP. Cinnamon (4 g)
1/4 tsp ground cloves
Nutmeg as needed
50 g breadcrumbs
100 grams of sugar
40 ml olive oil for frying
Ingredients for the syrup
500ml of water
400 grams of sugar
180 grams of honey
1/2 lemon with zest
1 cinnamon stick
For 6 pastry sheets
1 tsp salt
1 tsp sugar
2 tbsp olive oil
260 ml water at room temperature
1 tbsp vinegar