Pumpkin pie with egg white balls

Instructions

1. Preheat the oven to 220 C.
2. For the pastry: Put flour and butter into the food processor. Turn the process on and the salt water. Wrap the batter into a plastic foil and set into the fridge for 2 hours.
3. If you like use the pastry trimmings to make a decorative rope edge. Cut in strips and twist together in pairs. Dampen the rim of the pastry case and press on the rope edges. Or with your thumbs make a fluted edge. Sprinkle the chopped walnuts over the bottom of the case.
4. Preheat the oven to 200°C.
5. With an electric mixer on medium speed, beat together the pureed pumpkin, cream, brown sugar, eggs, salt and spices.
6. Use a table spoon to pour over a baking sheet the egg whites mixture in the form of balls. You will get 15 white balls. Bake for 1 hr, then turn off the heat and let the balls cool completely inside the oven.
7. Set the balls over the wall nuts in circle as to cover the bottom.
8. Pour the pumpkin mixture into pastry case. Bake for 10 minutes and then reduce the heat to 180 C. Continue baking until the filling is set, about 45 minutes.

• Servings : 16
• Ready in : 90 Minutes
• Course : Dessert and Snacks
• Recipe Type : beef, Cakes, Pies and pastry
• Ingredient : Apple cider vinegar, Bulgur flour, Butter, Caw-milk, Cinnamon, Clove seeds, Crème fraîche, Egg white, Eggs, Flour, Ginger ground, Nutmeg, Pumpkin, Salt, Spelled flour, Sugar, Walnuts