How to make
Cut the pumpkin in half and remove the seeds, bake it for about 40 minutes or until it softens nicely in an oven preheated to 390°F (200 degrees).
For a cunchy buttery base, sift the flour into a bowl and mix it with the salt and sugar. Cut the butter into pieces and rub it with your fingers until you have a crumbly mixture, then pour the water and knead a smooth dough. Form it into a ball, wrap it with cling film or put it in a clean bag and leave it in the refrigerator for 15 minutes.
During this time, the pumpkin has cooled and you can separate it from the peel. Beat the eggs with it, add the condensed milk, brown sugar, salt and all the magical aromatic spices.
Liquidize or blend the products in a blender until a smooth mixture is obtained.
Roll out the tight dough into a thin crust about 11″ (28 cm) in diameter between two layers of baking paper.
Remove the top paper and the one at the bottom along with the crust, slide it into a quiche form - 24-26 cm in diameter. Press it down well with moistened fingertips, so that the base sticks well to the edges and takes the shape of the form. If you have used a 9.4″ (24 cm) from, you will have more dough sticking out, which is best to be cut and make leaves or other shapes out of it, which you can put on the pumpkin pie later.
Pour the pumpkin mixture over the base and bake it in a preheated oven at 200 degrees for 10 minutes, then reduce the temperature to 70.9″ (180) and continue baking for another 30 minutes or until it aquires a dark golden brown color. If you made forms with the excess dough, put them on the pie halfway through the baking, so that it is already firm and they stay on the surface.
In my case the form was bigger (26 cm), I didn't have any dough left, so I decorated my pie with pumpkin, by cutting a simple pumpkin pattern out of paper and I placed it on the already cooled pumpkin pie and sprinkled it with powdered sugar. That way you will automatically you would have a great dessert for Halloween.
Serve this traditional pumpkin pie with whipped cream in separate bowls. When it is still slightly warm, it is incredibly pleasant, fragrant and light and the base is wonderfully crunchy!
Enjoy!
