Pumpkin pie

Preheat the oven in 170οC.

In a bowl combine flour, sugar and salt until well mixed.

Combine inside the butter cold and cut in pieces. If you have a mixer blend until it forms a crumbly texture. If not, then just combine quickly with your hands until it forms a crumble in order not to let the butter reach close to room temperature. If this happens, you can just let it stay in the fridge to a ball form to achieve a crumbly texture once again. For about 30 minutes.

Roll out the dough in a thickness of approximately a little less than 1 cm thick.

When ready butter and flour dust a pie plate and spread evenly the dough in the pie plate.

Place the plate in the oven and bake for about 15 minutes until crust starts to become golden and firm.

In a pot combine all the ingredients of the filling and blend with a hand blender until smooth. Place over medium heat and keep stirring for about 10 minutes until the mixture starts to thicken.

When ready pour over the pie crust and bake for about 50 minutes. If the crust starts to burn on the edges cover it with some aluminum foil and bake for the rest of the time.

When the time finish, the filling should be a little bit firm around the middle and in the middle a little bit fluid.

If not, leave for 10 more minutes. When ready, leave to rest for about 1 hour in room temperature and later on place it in the fridge for about 4 hours covered.

When firmed, cut in 8 pieces and keep covered in the fridge.