Energy value per serving
Cream of 30%
1. Sift flour and salt into a deep bowl. Rub between your hands with soft butter so that the mixture resembles breadcrumbs, then add lightly beaten egg and knead the dough. Roll into a ball, wrap in clingfilm and set in the fridge for 30-50 minutes.
2. Peel the pumpkin and remove the seeds. Dice pumpkin flesh. Put into a heavy-bottomed saucepan or saucepan, add water and stew until soft and the liquid is evaporated. With a blender grind the pulp into a smooth mass. For greater tenderness, the resulting puree can be rubbed through a sieve.
3. Roll out the pastry on a lightly floured surface and line a low round dish about 30 cm in diameter with it. Place a piece of baking paper on top of the dough and fill it with whatever grits you want. This will allow the cake to bake evenly. Bake for 15 minutes at 190 degrees.
4. Place pumpkin puree in a deep bowl, beat with two eggs, sugar, cream, spices and salt. Pour the mixture into the form with the baked dough. Bake the pie for 50-55 minutes at 180 degrees. When the cake cools, you can cut it into portions.