Simple Pumpkin Pie

Ingredients:

Dough

• 1 and 1/4 cups premium wheat flour
• 2 teaspoons of sugar
• 1/8 tsp salt
• 110 g cold butter, diced
• 1 large egg, lightly beaten
• Flour for rolling out the dough

Filling

• 425 gr. pumpkin puree (about 2 tbsp.)
• 3/4 cup brown sugar
• 3 eggs, lightly beaten
• 1 and 1/4 cups drinking cream 10%
• 1.5 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg

Preparation:

1. Knead the dough by handIn a medium bowl, combine the flour, sugar, and salt. Using your fingers, mix the butter into the dry ingredients until the mixture resembles yellow cornmeal with small chunks. If the flour-butter mixture becomes too warm, freeze it for 10 minutes before continuing. Add the egg and mix the dough in the bowl with a fork or by hand. If the dough is too dry, add 1 tablespoon of cold water to the mixture.
2. Alternatively, you can make the dough in a food processor. Using a food processor fitted with a metal blade, combine the flour, sugar, and salt. Add the butter and process until the dough resembles yellow cornmeal mixed with chunks of butter.
   
   Add the egg and pulse the mixer button 1-2 times; do not allow the dough to form a ball inside the mixer. If the dough is very dry, add a tablespoon of cold water. Remove the bowl and blade from the mixer and knead the dough by hand.
3. Form the dough into a disk, wrap in plastic wrap and chill for at least 1 hour.
4. On a lightly floured surface, roll the dough out with a rolling pin into a 12-inch (30 cm) circle of medium thickness. Place the dough in a 9-inch (23 cm) pie pan and trim off the excess edges, leaving a few inches. Fold the overhanging dough under itself to create a thick, fluted edge. Freeze the pie crust for 30 minutes.
5. Position a couple of racks in the center and bottom third of the oven and preheat to 200°C (400°F). Line the pie crust with parchment paper or foil and fill with dried beans or pie weights.
   
   Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove the pan from the oven and lift the sides of the parchment paper to remove the beans. Continue baking until the pie crust is lightly golden, about 10 more minutes. Cool on the rack.
6. Reduce oven temperature to 170°C.
   
   Make the fillingWhile the pie crust is chilling, combine the pumpkin, brown sugar, eggs, heavy cream, spices, and salt in a large bowl. Place the pie crust on a baking sheet and pour in the filling.
   
   Bake the pumpkin pie on the bottom rack until the edges of the filling are set but the center is still slightly opaque, about 50 to 60 minutes. If the edges of the crust are browning, cover them with aluminum foil. Cool on the rack. Serve the pumpkin pie at room temperature or slightly warmed.
   
   This homemade pie can be prepared with cottage cheese and pumpkin filling.