Pumpkin pie

Step 1

Prepare the pastry by quickly mixing the flour with the butter, then add the sugar and milk and work until a smooth and homogeneous mixture is obtained. Leave the dough to rest in the fridge for about half an hour covered with plastic wrap. Cut the pumpkin into chunks and bake it at 180 degrees for about 30 minutes. Remove from the oven and wrap the cooked pumpkin in plastic wrap and keep it aside. Roll out the shortcrust pastry and coat the previously greased and floured tart mold and brush the surface and edges with the beaten egg yolk. Fill the hollow of the mold with dried legumes (chickpeas, beans, lentils) to prevent the dough from swelling during cooking; bake at 170 ° for about 15 minutes. Take the tart out of the oven, remove the dried legumes and put them in the oven for another 5 minutes. Remove from the oven and let cool. Prepare the filling by mixing the rest of the ingredients with the pulp of the cooked and chopped pumpkin. Pour the mixture into the mold and use the pastry cutter grid to make the pastry covering. Brush the surface with the egg and bake for another 30 minutes at 180 °. Remove from the oven, leave to cool and complete the decoraing with icing sugar and colored sugar beads.