Classic pumpkin pie in the oven

Place the softened butter and sugar in a deep bowl. Using a whisk or mixer, beat the ingredients until fluffy and light in color.

Add the egg and sour cream to the butter mixture and mix until smooth.

Add flour and baking powder.

Mix the dough.

Wrap the dough in cling film and put it in the refrigerator for 30 minutes.

Roll out the chilled dough into a circle with a diameter slightly larger than the diameter of the baking pan.

Place the dough on a greased baking pan.

We pierce the dough with a fork.

Cover with parchment paper and sprinkle any cereal on top to prevent it from rising during baking.

Bake the pie base in the oven at 180 degrees for 15 minutes.

We peel the pumpkin, remove the seeds and cut it into small pieces.

Place the pumpkin pieces in a saucepan, cover with water, place on the fire and cook for 15 minutes after boiling.

Strain the pumpkin, place it in a deep bowl and add sugar, vanilla and spices.

Blend the ingredients until they become puree.

Add eggs, cream, and starch to the pumpkin puree.

Mix everything well with a whisk until smooth.

Place the filling on the dough.

Bake the pie for 45 minutes at 180 degrees.

Cool the finished pumpkin pie slightly and decorate with powdered sugar.