Pumpkin pie with condensed milk

Melt the butter slightly, mix it with the sugar, then add the yolks and beat with a mixer until fluffy and thick. It should be quite thick.

Transfer the butter mixture to the pre-sifted flour with salt and baking powder.

Stir with a spatula.

Form the dough into a 3-4 cm thick flat cake and wrap it in cling film. You can also use a regular plastic bag instead. Refrigerate for 15 minutes.

Combine the pumpkin with honey, apricot puree, and cinnamon in a saucepan. Heat until the pumpkin is completely coated with the fruit sauce. Stir frequently.

Add sugar and mix again.

Combine the remaining sugar with the yolks, then add the starch and mix. In a separate bowl, combine the warm, not hot, milk with the condensed milk.

Combine the yolk and milk mixtures.

When the pumpkin becomes soft, let it cool slightly and blend it until smooth, right in the pan.

Place the pumpkin puree back on the stove, turn on low heat and gradually add the milk and starch, stirring constantly.

Add room temperature butter. Continue stirring constantly with a spatula.

Cook until thickened and the first bubbles appear.

Place a block of dough into the pan and spread it evenly with your fingers. Form the bottom and sides of the future pie.

Place a sheet of parchment paper on top and add weights of any cereal.

Bake at 170 degrees for 25 minutes with weight and another 10 minutes without it.