Inspired by Yoli
1 cup flour (mix white and rye)
100 g soft butter
40 g of finely ground walnuts
1/3 cup sugar
1 cup pumpkin (baked or steamed)
½ cup sugar
100 ml of milk
50 g chopped walnuts
1 teaspoon cinnamon
Mix the flour, walnuts and powdered sugar. Add the butter and work the ingredients with your fingertips until you make evenly buttered crumbs. Then bind them all with the egg. Knead a soft dough. Cover it with transparent film and refrigerate for 30 minutes.
Mash the pumpkin into smooth puree. Stir in the sugar, eggs, cinnamon, walnuts and milk. Mix well (with a hand whisk).
Butter a pie tin with a diameter of about 24-26 cm. Roll out the dough on a piece of parchment paper and line the tin’s bottom and sides with it. Pour the pumpkin cream over.
Cook the pumpkin pie in a preheated oven at 200°C about 30 minutes or until golden brown. Serve slightly warmed or at room temperature.