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Tip: we've used butternut squash, but you can use any kind of pumpkin you can find.
MIX 250 gram all-purpose flour with a pinch of salt and 80 gram sugar. CUT the butter into small cubes and ADD those one at a time to the flour mixture. Keep on mixing with the flat beater attachment.
The mixture will look crumbled. ADD 1 egg yolk and 2 tablespoons of cold water. Keep on mixing until a dough ball has formed. WRAP the dough in cling film and let it rest in the refrigerator for about 1 hour.
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. GREASE a large pie form with butter. ADD a little bit of flour to the countertop and use a rolling pin to roll out the dough.
PRESS the dough into the pie form and poke holes in the bottom using a fork. Use your rolling pin to trim the overlapping dough. PLACE a piece of parchment paper onto the bottom of the pie crust.
ADD blind baking beans to the pie crust and bake in the oven for about 10 minutes. While the pie crust is cooling off a little bit, you can whip up the filling. COMBINE pumpkin puree, eggs, brown sugar, cornstarch, spices, cream and milk.
It's normal if the filling is very liquid, but don't worry! In the oven, this will work out just fine!
POUR the filling onto the pie crust and BAKE the pumpkin for about 50 minutes to an hour in the oven. If the pie crust is turning too dark, but the filling isn't set yet, cover the pie with tin foil.
Let the pumpkin pie cool off completely. Serve with whipped cream and ground cinnamon for garnish if you like. Enjoy!