| quantity | ingredient | instruction |
| Preheat oven to 200°C | ||
| ~600 g | pumpkin | Cook, like potatoes, in a little salted water (~20 minutes) |
| 100-125 g | sugar | Mash the pumpkin, then mix or stir into it the spices, eggs and liquids |
| 1 1/4 tsp | ground cinnamon | |
| 1/2 tsp | ground ginger | |
| 1/4 tsp | ground cloves | |
| 3 | eggs, slightly beaten | |
| 10 cl | crème fraiche | |
| 1 cup | milk | |
| Either use a purchased pie crust or pâte brisée (or sablée, if you prefer) or - better yet - make your own like this. | ||
| 1 1/2 cups | sifted flour | Add all these to your food processor and mix until flaky. |
| 1/2 tsp | salt | |
| 1/2 cup | butter | |
| 6-7 tsp | water | Pour slowly into processor chimney until dough sticks together into a lump (almost); don't add too much water. |
| Roll dough on clean, lightly floured, flat surface and transfer to baking dish. Put into pre--heated oven for 5 minutes to firm up dough. | ||
| Leaving pan on slightly pulled-out oven rack, pour filling in and cook for ~30-45 minutes, depending on thickness and oven temperature. | ||