Halloween edition: Pumpkin pie

INGREDIENTS FOR THE PUMPKIN PIE

Ingredients for a 24 CM diameter baking pan

For the cake's base: 

310 gr of Organic Soft Wheat Flour type "00"
160 gr of cold butter
1 organic medium egg
15 gr of white sugar
90 gr of cold water
4 gr of salt

For the cream:

500 gr of pumpkin (already clean)
200 gr of condensed milk
2 organic medium eggs
75 gr of white sugar
75 gr of brown sugar
Cinnamon powder to taste

To decorate:

100 gr of fresh liquid cream

PROCEDURE

• First, cut the clean pumpkin into coarse squares and steam it until soft. Put it in a bowl and let it cool.
• Once cold, transfer to the blender and process until a smooth puree is obtained. In another bowl, beat the eggs with the white sugar and add, a little at a time, the brown sugar and the cinnamon powder. Pour in the condensed milk and, lastly, the pumpkin puree obtained earlier. Cover with plastic wrap and let the mixture rest for an hour in the refrigerator.
• For the base, pour the flour into a bowl and add sugar and salt; next, add the cold butter cut into small pieces and work in with your fingertips to avoid heating the butter too much.
• Once a crumbly dough is obtained, gradually add the cold water, continuing to knead, and then the egg. Once the dough has gained consistency, transfer it and knead it on the work surface, trying to obtain a smooth, homogeneous dough ball. Wrap it with plastic wrap and let it rest in the refrigerator for an hour.
• After the time has elapsed, take the dough ball and roll it out on the previously floured pastry board, helping yourself with a rolling pin. Obtain a disk of about 25 CM and place it on the mold, removing any excess dough that protrudes from the edges.
• Pour the pumpkin cream inside the mold and bake in a static oven preheated to 175 degrees for about 55 minutes. When the time has passed, take it out of the oven, let it cool and serve accompanied by a tablespoon of whipped cream.