Pumpkin Pie

1.

For the dough, put the flour, salt, sugar and fat in a mixing bowl. Add the egg and knead everything with the dough hook of the hand mixer. Gradually add vinegar and 3-4 tablespoons of ice-cold water and work into a smooth dough. Shape the dough into a ball, wrap in cling film and refrigerate for at least 1 hour. In the meantime, dice the pumpkin flesh, add about 100 ml of water to a saucepan and bring to the boil. Cook the pumpkin meat until soft for about 15 minutes. Take out some of the pumpkin pieces after about 5 minutes of cooking time and put them aside. When the cooking time is over, drain the remaining pumpkin flesh well on a sieve. Put the crème double, milk and brown sugar in a mixing bowl and stir well. Season with cinnamon, cloves, ginger powder and nutmeg. Add eggs and stir in. Mix the pumpkin flesh and egg mixture thoroughly. Grease a pie form (26 cm Ø) well. Roll out the dough on a lightly floured work surface and line the pie pan with it. Cut off the excess dough at the edge. Shape it into a ball again, roll it out on a floured surface and cut out some leaves with a cookie cutter. Whisk the egg yolks together. Place the leaves on a baking sheet lined with baking paper, brush with egg yolk and bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 20 minutes. Press the batter down well in the pie form. Prick the bottom several times with a fork. Pour the pumpkin cream on top. Spread the pumpkin pieces that were set aside on top. Bake the pie in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 1 hour. Garnish with the flaky pastry, dill and pumpkin seeds as desired

2.

Wait approx. 35 minutes. Photo: Först,