Pumpkin pie

Preparation

For the shortcrust pastry

1. Preheat the oven to 180°C.

2. Place all the ingredients in the stand mixer and knead quickly.

3. Roll out the pastry and line your pie tin with it.

4. Prick your pie crust with a fork and blind bake it for 10 minutes.

For the pie filling

1. Preheat the oven to 200°C. Cut the pumpkin into small cubes.

2. Place it in a pot with a little water and the Grand Fermage unsalted butter. Cover and cook for 25 minutes.

3. Blend or mash with a fork and leave to cool for around 20 minutes.

4. Add the sugar, ground hazelnuts, single cream, eggs, and spices.

5. Whisk the mixture together and pour it onto the pie crust.

6. Bake for 25 minutes.

7. After removing from the oven, mimic the pumpkin’s grooves by marking the pie with a pastry ring.

For the decoration

1. Colour 50g of the sugar paste black and the rest green.

2. Roll out the two pieces quite thinly and cut out 2 eyes (with eyebrows), a nose, and a big smile in the black sugar paste.

3. Make the pumpkin’s stalk out of the green sugar paste

4. Decorate the cooled pie and serve!