American pumpkin pie with condensed milk

Cut the pumpkin flesh into small pieces. Place the flesh in a baking dish, cover with foil, and bake in the oven for 40 minutes at 200 degrees Celsius.

Mix butter and flour using a chopper.

In a deep bowl, beat one egg with sugar using a whisk.

Pour the egg-sugar mixture into the flour and mix with a chopper.

Wrap the resulting dough in cling film and place in the refrigerator for 60 minutes.

Roll out the cold dough with a rolling pin, roughly forming a circle.

Place the dough circle into a greased and floured baking pan. Carefully press it into the edges and remove any excess dough.

Grind the prepared pumpkin pulp to a puree state and add condensed milk, eggs, ginger, cinnamon and nutmeg.

Mix everything thoroughly with a whisk until smooth.

Pour the prepared filling into the mold lined with dough. Leftover dough can be used to create decorative edges.

Place the pan in the oven for 15 minutes, preheating it to 200 degrees Celsius. Then reduce the temperature to 180 degrees Celsius and continue baking for another 45 minutes.

As a decoration, you can draw patterns on the pie using condensed milk.