Pumpkin Pie

For the crust

Step 1

Mix the flour, sugar, and salt. Add the cold-cut butter and mix together until the butter pieces reach the size of large peas. Add the yogurt and mix until a dough starts to form.

Step 2

Transfer the dough to the center a baking paper sheet and press it down by folding each side of the baking paper on top of the dough. Give it a round shape.

Step 3

Leave it wrapped in the baking paper and let it rest in the fridge for 30 min.

Step 4

Preheat your oven to 190° C/ 375° F.

Step 5

Take your dough out of the fridge, unfold everything but leave it on the baking paper and grab a second piece of baking paper to place on top of the dough. Roll down the dough between the two sheets.

Step 6

Take away the upper sheet of baking paper. Easily transfer the dough to your pie tin by carrying the baking paper and putting directly in the pie tin. This way you should have the tin, the baking paper, and the dough.

Step 7

Press down the dough gently so it adapts to the tin's shape (the baking paper should stay underneath the dough at all times).

For the filling

Step 8

In a bowl, mix together the cornstarch and spices. Add the eggs and mix.

Step 9

Add the pumpkin puree and the condensed milk and mix until the batter becomes homogeneous. Pour the filling into the crust.

Step 10

Bake for 35-40 min or until the filling forms a nice golden layer but remains shaky at the center.

Step 11

Take it out and leave it to rest until it cools down.

Topping

Put the liquid cream into a bowl and whip it until it forms nice peaks. Decorate your pie with the whipped cream once it is ready to be served