Pumpkin Pie

For the sweet shortcrust pastry

• 225 g all-purpose flour
• a pinch of salt
• 110 g butter
• 80 g brown powdered sugar
• 1 egg

For the filling

• 2 cups pumpkin purée
• 3 eggs
• ½ cup heavy cream
• ½ cup condensed milk
• ¼ cup fresh milk
• 1¼ cups brown sugar
• ½ tbsp cornstarch
• 1½ tsp cinnamon
• a pinch of black pepper
• 2 pinches of salt

How to make the pumpkin pie:

1. Rub the butter into the dry mixture of flour, salt, and sugar. Finally, add the egg and knead until you have a smooth dough ball. The quantity is enough for the pie base only, so if you want to make extra decorations, prepare a double batch. Let it rest in the refrigerator: overnight is ideal, but 20 minutes will do if you’re short on time.
2. When ready to bake, roll out the dough on a floured surface - large enough to cover the bottom and sides of your pie dish. Transfer it with the help of a rolling pin: wrap the dough around it and unroll it over the dish. Before baking, prick the base with a fork to prevent air bubbles, or use baking beans. Bake at 160°C until slightly puffed and golden. Let the crust cool in the pan on a wire rack.
3. Prepare the filling. Boil the peeled and diced pumpkin with a little water and 1 tbsp sugar. Once softened, remove from heat and purée it with a blender or immersion mixer.
4. In a large bowl, whisk together the sugar and eggs, then confidently add all remaining ingredients. The pumpkin purée should be cooled; if it’s still slightly warm, pour it in gradually so the mixture adapts to the temperature. Pour the filling into the pre-baked crust: it should come close to the top, but not overflow.
5. Bake for about 1 hour and 10 minutes at 150°C, in the middle of the oven. Keep an eye on the filling: if you’re unsure whether it’s ready after the time has passed, simply turn off the oven and leave the pie inside for a little longer.