Classic American pumpkin pie

If you don't have pre-made pumpkin puree, cut 900 grams of pumpkin into pieces. Place them in a baking dish, cover with foil, and bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for 25 minutes. Puree the baked pumpkin into a puree.

Place flour in a deep bowl and add frozen butter. Coat the butter in flour and grate it into the same bowl using a coarse grater, creating a fine crumble.

Add a little ice water to the resulting crumbs, add salt, and knead by hand. The amount of water depends on the moisture content of the flour.

Wrap the resulting dough in cling film and place in the freezer for 20 minutes.

Once the dough has cooled, roll it out into a thin circle.

We transfer the dough circle into the mold, carefully distributing it along all edges, creating a kind of basket.

We pierce the dough with a fork.

Line the dough with foil and add a weight (peas or rice are good choices). Bake the pan with the dough in the oven at 180 degrees Celsius for 12 minutes.

Add cinnamon, nutmeg, cloves, eggs, ginger, and condensed milk to the prepared pumpkin puree. Stir the ingredients constantly as you add them.

Pour the pumpkin mixture into the pan with the baked dough (after removing the weight and foil).

Place the pie in the oven at 170 degrees for 60-90 minutes, checking periodically for readiness.