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Pumpkin pie autumn

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8 servings
3 hours

Wheat flour - 150 g, Margarine - 80 g, Powdered sugar - 30 g, Egg yolks - 1 pc., Pumpkin - 750 g, Eggs - 3 pc., Egg whites - 1 pc., Sugar - 100 g, Corn starch - 25 g, Ground cinnamon - 1 ch. L., Nutmeg - 0.5 ch. L.

Mix the flour and icing sugar.

Grate cold margarine on a fine grater and mix with flour.

The eggs are divided into squirrels and yolks. Add one yolk to the flour mixture and knead the dough.

Roll the dough into a ball and put it in a bag in the refrigerator for 30 minutes.

Mix pumpkin puree, sugar, yolks and starch thoroughly, better with a blender.

Add squirrels and beat until fluffy.

Separate a small piece of decor from the dough. Shape with a diameter of 20 cm. Roll a layer 2-3 mm thick, with a diameter of 30 cm. It is better to roll on baking paper or cling film, if necessary, sprinkle the dough with flour a little.

Place in a paper-lined tin, form the sides 4-5 see. Knead well with a fork and bake in an oven preheated to 200 degrees for 5 minutes.

Lay out the filling, bake at 170 degrees for 50 minutes.

The filling will rise, but when cooled, it will level out. 10 minutes before you are ready, put the jewelry from the leftover dough on the pie. Cool the pie completely in the form.