Pumpkin pie with pears and bacon

Name: Pumpkin pie with pears and bacon
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12
Ingredients: 250 g Flour; 10 g + 2 tablespoons sugar; 7-10 Tbsp Salt; 100 ml Milk; 1/2 cube (21 g) fresh yeast; 3 TABLESPOONS Olive oil; 500 g mealy pumpkin (e.g. Hokkaido); 150 g streaky smoked bacon; 300 ml Vegetable broth (instant); 2 Pears (approx. 250 g each); 20 g Butter; 100 ml Lemon juice; 4 Eggs (size M); 250 ml Milk; 1/2 TEASPOON Cinnamon; baking paper; 7-10 Tbsp Flour

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 12

250 g Flour
10 g + 2 tablespoons sugar
7-10 Tbsp Salt
100 ml Milk
1/2 cube (21 g) fresh yeast
3 TABLESPOONS Olive oil
500 g mealy pumpkin (e.g. Hokkaido)
150 g streaky smoked bacon
300 ml Vegetable broth (instant)
2 Pears (approx. 250 g each)
20 g Butter
100 ml Lemon juice
4 Eggs (size M)
250 ml Milk
1/2 TEASPOON Cinnamon
baking paper
7-10 Tbsp Flour

Directions

1
Put the flour and 1 pinch of sugar and salt in a mixing bowl and make a depression in the middle. Warm the milk lukewarm, crumble the yeast and dissolve it while stirring. Pour the yeast milk into the bowl, dust a little flour from the rim over it.
2
Pour olive oil to the edge. Cover and leave to rise in a warm place for about 20 minutes. Meanwhile peel the pumpkin, remove seeds and dice roughly. Cut the bacon into fine cubes and let it crisp in a pan without fat.
3
Drain on kitchen paper. Sauté the pumpkin in the frying fat and deglaze with stock. Cover and cook over medium heat for about 15 minutes. Meanwhile work the dough with the dough hooks of the mixer and let it rise again for about 20 minutes.
4
Pour the pumpkin on a sieve and drain well. Peel, quarter, core and cut the pears into slices. Melt butter in a pan, dust with 10 g sugar and deglaze with lemon juice.
5
Bring to the boil and sauté the pear wedges briefly for about 3 minutes. Remove and drain well. Mash 2/3 of the pumpkin. Whisk eggs, milk, cinnamon, 2 tablespoons sugar and 1 pinch of salt.
6
Knead the yeast dough again and roll out on a floured work surface (approx. 30 cm Ø). Line an ovenproof dish or a weighing dish (26 cm Ø) with baking paper. Floor
7
Put the dough in, press firmly. Add the cooled pear wedges and mashed pumpkin. Pour egg milk over it. Sprinkle with the remaining bacon and pumpkin cubes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour.
8
Serve garnished with thyme.