How to make
Prepare the base for the pie by mixing the flour, 2 tablespoons from the sugar, the egg and the diced softened butter into a bowl.
When the dough is formed, add two tablespoons of cold water. The resulting butter dough is left in the bowl, cover it with a towel and leave it in the refrigerator for about 30-40 minutes.
The pumpkin, which is roasted and cooled in advance, is blened until a smooth mixture is obtained. Beat the remaining sugar with two eggs. Add the vanilla, a little cinnamon, milk and cream and beat again.
Spread the dough in a pie tin. Make a few holes with a fork and put baking paper on top.
Place a smaller form on top so that the dough bakes evenly and does not rise.
Bake it for 8-9 minutes at 360°F (180 degrees). Then remove the second form or weights, if using such, and bake the dough for another 5-6 minutes.
Pour the pie mixture on the base and bake it for 40-45 minutes at 340°F (170 degrees).
Serve the pie once it has cooled, sprinkled with roasted walnuts and powdered sugar.
The pumpkin pie with cream and walnuts is very tasty.
