Milk
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, cut into small pieces
4 tablespoons vegetable shortening, cut into small pieces
2 tablespoons lemon juice
6 tablespoons cold water
1 egg yolk for brushing
Fillling
7 medium-sized pumpkin purees without skin, cut into thick slabs
1/4 cup lemon juice
1/2 cup brown sugar
1 tablespoon ground cinnamon
1 nutmeg seed
2 tablespoons cornstarch
3/4 cup orange juice
Milk
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, cut into small pieces
4 tablespoons vegetable shortening, cut into small pieces
2 tablespoons lemon juice
6 tablespoons cold water
1 egg yolk for brushing
Fillling
7 medium-sized pumpkin purees without skin, cut into thick slabs
1/4 cup lemon juice
1/2 cup brown sugar
1 tablespoon ground cinnamon
1 nutmeg seed
2 tablespoons cornstarch
3/4 cup orange juice
Milk: Mix flour with baking powder and salt
Add butter and shortening, mix until a crumbly texture forms
Add lemon juice and water, mix well
Roll out the dough to 10 cm in diameter, cut into two circles
Wrap in plastic wrap and refrigerate for 1 hour
Fillling: Mix pumpkin with lemon juice
Add sugar, cinnamon, nutmeg, and cornstarch, cook over high heat until thickened
Dissolve cornstarch in orange juice, add to pan, stir well
Cook until the liquid thickens, let cool
Pierce the top of the pie crust with a fork to allow steam escape
Bake in a medium oven until the crust is golden brown
