Pumpkin pie

Prepare the Pumpkin Puree: Preheat Oven: 175°C (350°F). Prepare Pumpkin: Cut the pumpkin into chunks, remove seeds and pulp. Roast: Place pumpkin pieces on a baking sheet, skin side up. Roast until the flesh is tender, about 45-60 minutes. Puree: Once cooled, scoop out the flesh and puree it in a blender or food processor. You need about 450-500 grams of puree for the pie. Prepare the Crust: Mix Dry Ingredients: Combine flour and salt. Add Butter: Cut in the cold, cubed butter until mixture resembles coarse crumbs. Add Water: Add ice water gradually, just enough to form a dough. Refrigerate: Form into a disc, wrap, and chill for at least 1 hour. Roll Out: Roll out the dough to fit a 23 cm pie dish. Prepare the Filling: Mix Ingredients: Whisk together the pumpkin puree, sugar, salt, spices, eggs, and cream. Bake the Pie: Fill Crust: Pour the pumpkin mixture into the crust. Bake: At 220°C (425°F) for 15 minutes. Then reduce to 175°C (350°F) and bake for 40-50 minutes, or until set. Cool and Serve: Allow the pie to cool for several hours. Serve with whipped cream if desired.