Pumpkin Pie with Cinnamon and Cream

Sift the flour and salt into a deep bowl. Rub between your palms with soft butter until the mixture resembles breadcrumbs. Add the lightly beaten egg and knead the dough.

Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 30–50 minutes. If the dough crumbles, add 1–2 teaspoons of cold water.

Peel the pumpkin and remove the seeds. Cut the flesh into cubes and place in a pot with a thick bottom.

Add a little water and stew until soft, until the liquid has completely evaporated. Blend the pulp with a blender into a homogeneous mass. For greater tenderness, strain the puree through a sieve.

Roll out the dough on a lightly floured surface. Line a round shallow baking pan with a diameter of about 25 cm.

Place a sheet of baking paper on the dough and cover it with any cereal — this will help the cake bake evenly. Bake for 15 minutes at 190 degrees.

Place the pumpkin puree in a deep bowl. Whisk with two eggs, sugar, cream, cinnamon, vanilla, and salt.

Pour the mixture into a form with baked dough. Bake the pie for 50–55 minutes at 180 degrees. After cooling, cut into portions.