The ideal is have the pumpkin previously roasted, crushed and drained. The process is detailed here, but basically you have to roast it open in the middle and clean, until it is very tender, crush the pulp and let it drain overnight to release the water.
The dough needs to rest cold, so it can be prepared the day before. Cut the butter into small cubes and blend with the flours, salt and sugar in a food processor, food processor or robot. It can be done by hand with a large fork or by squeezing with your hands, if we have them cold.
Add the egg and mash a little more until you have a homogeneous and moist dough, but not very sticky. If it is very dry, add a little very cold water. Form a thin disk, wrap in plastic wrap and leave in the fridge at least 30 minutes, better a little longer.
Preheat the oven to 200ºC and grease a curly tart mold about 24-26 cm in diameter. Roll out the dough with a rolling pin, on non-stick paper to make it easier, until it is about 3-4 mm thick. Line the mold, pressing carefully and trimming the remaining edges. Prick the bottom with a fork, cover with parchment paper and add baking weights (or rice or dried legumes).
Bake for 10 minutes, remove the weight and bake for another 8-10 minutes, until it starts to brown. Let cool out of the oven and lower the temperature to 180ºC.
Beat all the ingredients of the filling with a few rods until you have a homogeneous mixture. Adjust the amount of spices to taste, adding allspice or cardamom if we have and like. Another option is to use pumpkin spice.
When the dough is almost cold, fill with the pumpkin cream, even the surface with a spatula and bake for about 40-45 minutes. Check by clicking with a toothpick in the center, which should come out almost clean. Let the pumpkin pie cool completely on a wire rack before serving.
THREE RECIPES to make QUICK AND EASY CAKES
With what to accompany the pumpkin pie
It’s delicious pumpkin pie ask for a good tea, infusion or coffee on the side, or a simple glass of milk or a comforting vegetable drink. In the United States they usually serve it with whipped cream and ground cinnamon, although personally I don’t think they need it. If we keep it in the fridge it is advisable to let it warm up a bit before serving, so as not to kill the flavors.