This week's Tuesday with Dorie was chosen by Vibi from La Casserole Caree. She has the recipe here. (I tried to use the Google translator, but it failed for me. I will try again, but she has very kindly run a translation for her Anglophone readers.)
For me, this was a very difficult recipe. To start with, Germany doesn't have canned pumpkin nor does it have what we in the US would consider "ordinary" pumpkin: sugar pumpkin. So I baked the above pumpkin to prepare the equivalent of a can of pumpkin puree (a can would be 15 oz, I wound up using the entire amount at 16 oz.)
Europe also does not have (either to my knowledge or to easy acquisition): corn syrup, brown sugar, pecans, shortening, vanilla extract, or pie pans.
Luckily, I brought the brown sugar, pie pans and vanilla extract with me (and will make the latter when I run out). So I made the pie crust with all butter (the recipe calls for a bit of shortening as well). I have always previously made my dough with Crisco and I now know that I don't like pie crust made with fat. I do now understand why I have always preferred my mother's pie crust to any that I have eaten out: there is a taste to a butter crust, and a texture, that I now recognize and I prefer Crisco to that.
On the other hand, considering that I used a pastry cutter (I don't have a food processor here), the actual dough preparation and roll ou went very well. Because butter here has such a high fat content that it remains soft even in the refrigerator, I froze a 250 g bar. I then weighed out 10 oz, cut it into a small dice, and cut the ingredients together. After looking at everyone else's comments, I decided not to pre-bake the shell (and I changed the temperature to 220C for 15 minutes with a foil cover, then 45 minutes at 185C).I had given up on the "pecan brittle"-style mixture that should be poured on top of the pumpkin pie mixture but in the spirit of the Twofer, I studded the top with walnuts. I also used some of the extra dough (and there was almost enough for a whole extra crust) to add some leaf cut-outs to the top.
Here is the pie cooked: it looked great and my daughter was mad to eat it. It baked up well, but I didn't love it: a mixture of not caring very much for the taste and texture of the crust and not loving the taste of this German pumpkin. I don't think I will make it again, although my husband will probably finish it off. I also think I need to run along to the KaDeWe and find me some Crisco. My daughter was sadly disappointed in the taste as well. I think she will be far more appreciative of the next TwD, the Linzer Sables.
(Edit: We liked this pie much more the day after, chilled in the refrigerator. Still couldn't pique Thing1's interest, but the Ger,an and I finished it over the next several days. So, all's well that ends well.)