Pumpkin pie with cream

Wash the pumpkin and cut it into pieces. Place it on a baking sheet, add a little water, and bake covered with foil. Remove it as soon as it's easily pierced with a knife.

Using a spoon, scrape the pulp into a bowl and grind it in a blender.

You can prepare the puree in advance and store it in the refrigerator under film.

Sift flour, salt, and powdered sugar into a large bowl. Grate cold butter on top or cut it into small cubes. Mix with your hands until smooth.

Add ice water with lemon juice and knead the shortcrust pastry ball.

Knead the dough into a smooth block about 4 cm thick, wrap it in plastic and put it in the freezer for 30 minutes to let it set and stabilize.

Roll out the dough into a thin sheet 3-5 mm thick.

We transfer it to the pan, press it down, and form a nice edge. Trim off any excess. We'll use it for decorating the pie in the final step.

Poke the bottom with a fork to prevent the dough from swelling in the oven.

Place a sheet of foil on top of the dough and add rice, buckwheat, or beans as a weight. Bake, then remove the weight. Brush the still-hot pie crust with egg white.

Combine salt, eggs and both types of sugar in a separate bowl.

Beat until smooth.

Add all the spices and zest. Stir, then combine with the starch and pumpkin puree. Finally, add the cream and mix until smooth.

Pour the filling into a baked shortcrust pastry pan.

Bake until done. The filling should be completely set. When pierced with a knife, it should come out almost clean. One sign of doneness is the appearance of cracks in the center of the pie.

Roll out the remaining shortcrust pastry. Cut out pretty leaves or any other decorations.

Brush the decorations with egg yolk and bake until golden brown.

Arrange the mixture beautifully on the cooled pie. You can decorate it with star anise, ground nuts, or other embellishments of your choice.