Pumpkin pies

Ingredients:

 1 kg pumpkin (peeled and seeded)

 400 g of flour

 200 g of sugar

 150 g butter (cold)

 2 eggs

 100 ml of milk

 1 teaspoon baking powder

 1 teaspoon cinnamon (optional)

 A pinch of salt

 

 

 Instructions:

 Preparing the pumpkin:

 Grate the pumpkin on the large grater.

 In a saucepan, put the grated pumpkin with half the sugar and cinnamon (if using).  Simmer over low heat until tender and liquid evaporates.  Let it cool.

 

 Preparation of the dough:

 In a large bowl, mix the flour with the baking powder and salt.

 Add the cold cubed butter and knead until you get a sandy texture.

 Add the eggs and milk, then knead until the dough becomes smooth and elastic.  If it is too dry, you can add a little milk.

 Divide the dough into two equal parts.

 

 Pie assembly:

 Roll out the first half of the dough into a thin sheet and place it in a tray lined with baking paper.

 Place the cooled pumpkin filling on top of the pastry sheet.

 Roll out the second half of the dough and cover the filling, sealing the edges.

 Prick the surface of the pie lightly with a fork to allow steam to escape during baking.

 

 Baking:

 Preheat the oven to 180°C.

 Bake the pie for 30-35 minutes or until golden and crispy.

 

 Service:

 Let the pie cool slightly before slicing.  Serve warm or at room temperature, plain or with a little powdered sugar on top.