Method
For the bottom of the pie, put flour and a tiny bit of salt in a kitchen robot with steel blades. Add butter and proceed until you get quite big crumbs. Gradually add water until you get a uniform mixture. Put the mixture on a slightly floured surface and work fastly the dough. Press the dough creating a disc. Then, wrap it in a transparent foil and put it into the fridge for 1 hour at least.
In the meantime, prepare the stuffing. Peel and deseed the pumpkin. Flavor the pulp with a little bit of oil and put it in an oven pan covered with baking paper. Cook at 200° for about 20 minutes until the pumpkin is softened. Whisk the pumpkin and drain the pulp from the vegetable water with a close mesh sieve. Let completely cool down. Put the pumpkin mash in a bowl and add sugar, condensed milk, spices and eggs. Stir well. Roll out the dough on a floured surface and obtain a disc with a diameter of about 32 cm.
Take a 24 cm non-stick cake mold which can be opened on the bottom and put some baking paper inside. Line the mold with the dough and cut the dough in exceed. Fill the pastry shell with the pumpkin cream and cook in the oven at 170° for about 1 hour or until the crust appears golden-brown and crunchy. Take the pie out of the oven and let it cool down on a grill and then remove the pie from the mold. Before serving, decorate as you wish the border of the pie with Noberasco nuts. Read
