Pumpkin pie with condensed milk

Ingredients:

Shortcrust pastry crust

• 2 cups all-purpose flour, plus more for dusting
• 1/4 teaspoon salt
• 2/3 cup cold unsalted butter, cut into pieces

Pumpkin and condensed milk filling

• 1 medium pumpkin (about 1300 g)
• Canola oil for brushing the pumpkin
• 400 gr. condensed milk
• 1/2 cup whipped cream
• 2 tablespoons cornstarch
• 2 tablespoons molasses
• 2 tbsp. l. canola oil
• 1 tbsp. ground cinnamon
• 1 teaspoon ground ginger
• 3 large eggs

Preparation:

1. Preheat oven to 190°C.
   
   Cut off the stem of the pumpkin and scoop out the inside with the seeds. Cut the pumpkin in half and place it cut-side down on a foil-lined baking sheet. Brush the pumpkin with canola oil. Place in the oven and bake until tender, about 1 hour. Let cool. Scoop out the flesh into a separate bowl with a spoon.
2. CakeWhile the pumpkin is cooking, combine the flour, salt, and butter in a large bowl. Mash with a fork, then add 4-5 tablespoons of ice water and knead until the dough forms a moist sand. Divide the dough in half and roll into a smooth ball. Wrap each ball in plastic wrap and refrigerate for a while.
   
   Roll the ball into a 30 cm diameter circle. Spread the dough into a 22 cm diameter glass baking pan, crimping the edges with your fingers. Prick the dough all over with a fork. Refrigerate for 15 minutes to chill.
3. Line the baking dish with foil and weigh it down with beans. Bake for about 12 minutes, then remove the foil and weights.
4. FillingReduce oven temperature to 350°F (170°C). Place pumpkin, condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt, and eggs in a food processor and pulse until well combined.
   
   Spread the filling on the warm crust and place in the oven. Bake for about 1 hour. Transfer the pie to a cooling rack and let cool to room temperature.
   
   For this homemade pie You can make a cottage cheese and pumpkin filling.