Pumpkin Pie

Pie crust: 100 grams of low-gluten flour, 40 grams of butter, 10 grams of granulated sugar, 33 grams of water; Pie filling: 150 grams of pumpkin, 6 grams of low-gluten flour, 1/4 teaspoon (1.25ML) cinnamon powder, 1/4 teaspoon (1.25ML) ginger powder, 1/4 teaspoon (1.25ML) salt, 50 grams of brown sugar, 40 grams of egg, 150ML of milk, 15 grams of honey; After the butter softens, add it to the low-gluten flour and granulated sugar, and knead the butter and flour with your hands until well mixed.

The mixed flour should look like coarse cornmeal.

Add water to the flour, knead into a dough, then let rest on the countertop for 15 minutes.

Roll the rested dough into a thin sheet.

Place the rolled-out dough over the pie pan.

Press the dough gently so it sticks closely to the pie pan.

Roll the rolling pin over the pie pan to cut off the excess dough.

Remove the excess dough, set the prepared pie crust aside.

Poke some small holes in the bottom of the pie crust with a fork to prevent the crust from puffing up during baking.

Peel and deseed the pumpkin, then cut it into small pieces and steam for 20 minutes. (Or spray a little water, cover with plastic wrap and microwave for 5 minutes.)

Place all the pie filling ingredients, including the pumpkin, into a food processor and blend until smooth.

Let the blended filling rest for half an hour.

Pour the rested filling into the prepared pie crust.

Place in the oven, bake at 200°C for 15 minutes, then lower the temperature to 175°C and bake for 20-25 minutes until the filling sets.