Difficulty: easy – Preparation time: 1h35 – Cooking time: 1h05 – Price: cheap
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1. Mix the shortcrust pastry or shortcrust pastry in the pie pan. Cut the dough and set it aside (put the mold in the fridge while you make the pumpkin mixture).
2. Preheat the oven to 180 ° C. Boil 2 liters of water.
3. At this time, run the pumpkin under water to wash it and cut it into large pieces and remove it. Cook the pieces of pumpkin in hot water for 25 minutes (the pieces should be soft).
4. Remove the pumpkin pieces and put them in a blender to make a puree.
5. In a bowl, beat the sugar and eggs until the mixture is white. Add corn then milk and cinnamon (according to your taste). Gently fold the pumpkin purée into the mixture.
6. Pour this mixture on shortcrust pastry or shortcrust pastry. Put the pie in the oven at 180 ° C for 40 minutes (you can lower the pie to the bottom of the oven after 20 minutes so that the dough is cooked well on the bottom).
7. Remove the pie and sprinkle with chopped walnuts. Leave to cool for a few minutes and serve warm.
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