How to make
In a mixer bowl, pour the flour, sugar and salt.
Add the butter and beat, until the mixture turns into crumbs.
Add the egg yolks and cold water and mix, until a dough is obtained. Do not mix it for too long.
Knead the dough on a floured work surface. Form a ball and leave for 1 hour in the refrigerator.
Then roll out the dough onto a floured surface.
Roll it out into a thin circle.
Transfer it into a quiche or pie pan. Cut the dough, which is protruding beyond the edges. Put it in the fridge while you prepare the stuffing.
In a large bowl, beat the eggs, white and brown sugar, until a smooth mixture is obtained. Add the pumpkin puree, confectionery cream, vanilla, spices and stir until a homogeneous mixture is obtained.
Preheat the oven to 430°F (220°C).
Fill the base with cream and bake it for 15 minutes, then reduce the temperature to 340°F (170°C) and bake the aromatic pie for 35-45 minutes, until the pumpkin pie is fully baked and the tootpick comes out dry when stuck in it.
Leave the aromatic pumpkin pie to cool completely before serving it.
