Sweet autumn pumpkin pie

We prepare the necessary ingredients.

Carefully peel the pumpkin and remove the seeds.

Cut into cubes with a knife.

Place the pumpkin in the mold.

Bake for 40-45 minutes at 180 degrees until soft.

In a separate deep bowl, mix flour with salt.

Add the butter, grated on a coarse grater, to the flour.

Gently mix the ingredients with a spoon or your hands.

Pour in water with lemon juice and quickly knead the dough.

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

Puree the cooled pumpkin with an immersion blender.

Add eggs, spices and condensed milk to the pumpkin puree.

Mix the mixture until smooth.

Roll out the chilled dough and cut out a circle from it.

Place the dough into the pan, create edges and prick it with a fork to prevent bubbles and cracks from appearing during baking.

Bake the dough for 15 minutes at 180 degrees.

Remove the shortcrust pastry from the oven, cool slightly and spread the pumpkin filling on top.

Bake the pie at 180 degrees for 45 minutes.

The filling should become dense and the edges of the dough should be well browned.