Submitted by: Hela H.
Recipe Source Country: Czech Republic
Cooking/Prep time: 1 to 2 hours


The Dough:

  • 250 g of plain flour
  • 125 g of butter
  • 1 egg
  • 1 pinch of salt
  • 50 g of sugar meal
  • 3 tablespoons of ice water

The Filling:

  • 450 g of hokkaido pumpkin
  • cup of sour cream
  • 100 g of crystal sugar
  • 1-3 eggs
  • 1 tbsp of gingerbread spice
  • 1 tsp of lemon zest
  • 1 tbsp of cornstarch


  1. Scoop out the seeds from one small pumpkin, cut them into cubes, and steam until tender – it takes about 25 minutes. The other option is to roast it in the oven.
  2. In the meantime, prepare the dough: mix all the ingredients into a crumble and dilute with about three tablespoons of water to combine. Work the dough with your hands.
  3. Press the dough into the bottom and sides of the tart tin.
  4. Let the pumpkin cool a little and mix with the rest of the ingredients (except for one egg white for the coating) for the filling. Pour over the prepared crust and bake in a preheated oven at 180 °C for about 50 minutes to allow the edges to turn golden and the surface to firm up.
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