Pumpkin pie

To prepare the pumpkin pie, start by cleaning the pumpkin and cut it into coarse chunks 1. Steam it until it becomes soft 2. Transfer it to a bowl and let it cool completely 3.

Then transfer it to a blender 4 and make a smooth puree 5. Meanwhile, in a bowl, start beating the eggs with the granulated sugar using a hand whisk 6.

Next, add the brown sugar 7, cinnamon 8, and nutmeg 9.

Pour in the condensed milk 10 and finally the pumpkin puree 11. Cover with plastic wrap and let the filling rest in the fridge for at least 1 hour. This step helps to absorb the foam created by beating the eggs 12.

In the meantime, prepare the crust. Pour the flour into a bowl and add the sugar and salt 13. Then add the cold butter in pieces and work with your fingertips to avoid warming the butter too much 14. When the dough is crumbly, gradually pour in the cold water 15.

Then the egg 16. When the dough has gained consistency, transfer it to the work surface and knead it with a little more flour, being careful not to overdo it; the important thing is to achieve a smooth and homogeneous dough 17. Then wrap it in plastic wrap and let it rest in the fridge for about an hour 18.

After the resting time, take the crust and roll it out on a floured work surface with the help of a rolling pin 19. Make a disc a bit larger than the 10-inch mold with a removable bottom, onto which you can unroll the dough you have wrapped around the rolling pin 20. Remove the excess dough 21.

The cream is very liquid, so you can place the mold on a baking sheet before pouring the filling into the pie dish 22 and baking in a preheated static oven at 350°F for about 55 minutes 23. Remove from the oven, let it cool, then unmold the pumpkin pie and serve it 24. You can accompany each slice with a dollop of whipped cream!