Pumpkin Pie

Cut the pumpkin into large chunks and roast in the oven at 180°C (350°F) until tender. Let it cool, peel off the skin, and blend until completely smooth.

Sift the flour, salt, and sugar into a mixing bowl. Add the cold, grated butter and rub it into the flour with your hands until crumbly.

Add the ice-cold water one tablespoon at a time, bringing the dough together. Wrap in plastic wrap and chill in the freezer for 30 minutes.

Beat the eggs with a mixer. Whisk in the pumpkin puree, followed by the condensed milk. Mix well, then fold in the spices to taste.

Roll out the dough and fit it into a buttered pie dish. Chill in the freezer for 30 minutes.

Line the pastry crust with parchment paper and fill with baking weights (such as raw rice or beans). Bake at 220°C (425°F) for 20 minutes, then remove the weights and bake for another 5 minutes. Let the crust cool slightly.