Pumpkin Pie

Start by preparing the pumpkin. Cut the raw pumpkin, peel it and remove the seeds. Cut it into medium pieces and weigh out 800 g. Place the pieces in a pot and add enough water to cover them. Bring to a boil, then reduce the heat to medium and cook for 45 minutes, until the pumpkin is completely soft. Drain the water and let the pumpkin cool.

In a large bowl, combine the cooled pumpkin, 150 g of sugar, 100 g of heavy cream, 1 tbsp of cornstarch, 1 tsp of cinnamon, ¼ tsp of ginger, ¼ tsp of nutmeg and ¼ tsp of salt. Add 3 eggs and blend everything until smooth.

Sift 200 g of flour, then add 30 g of sugar and ¼ tsp of salt. Mix everything together. Grate 100 g of cold butter into the flour mixture and rub it in until it forms crumbs. Mix the vanilla with 70 g of cold water, add it to the mixture and stir until just combined. Wrap the dough in plastic wrap, flatten it and refrigerate for 40 minutes.

Roll out the chilled dough on a floured surface into a circle slightly larger than your pie dish. Place it in the greased dish, press it into the sides and cut off any excess dough. Freeze the crust in the dish for 20 minutes.

Pour the pumpkin filling into the frozen crust and smooth the surface with a spatula. Bake in a preheated oven at 180°C (350°F) for 50–60 minutes. Let the pie cool completely.

Whip 350 g of chilled heavy cream with 60 g of powdered sugar using a mixer. Start at low speed and gradually increase it. Whip until the cream is very fluffy and holds peaks, 3–5 minutes. Put the whipped cream in a piping bag fitted with a star nozzle and pipe it around the edge of the cold pie.