Dough
1 and 1/4 cup (ch) all-purpose flour
1/4 teaspoon salt
1 tablespoon butter
1/3 cup vegetable shortening
1 tablespoon white vinegar
4 tablespoons cold water
Filling
600g cubed pumpkin without skin
1 can sweetened condensed milk
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 eggs
1 cinnamon stick
Dough
1 and 1/4 cup (ch) all-purpose flour
1/4 teaspoon salt
1 tablespoon butter
1/3 cup vegetable shortening
1 tablespoon white vinegar
4 tablespoons cold water
Filling
600g cubed pumpkin without skin
1 can sweetened condensed milk
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 eggs
1 cinnamon stick
Dough: combine flour and salt
Add butter and vegetable shortening
Mix until coarse crumbs form
Add water and vinegar to dough, and mix well
Work the dough just enough to bind it together
If necessary, add a little more cold water
Wrap the dough in plastic wrap and refrigerate for 1 hour
Open the dough and grease a removable tin pan
Poke the dough with a fork and bake in a medium oven for 10 minutes
Filling: place pumpkin in a baking dish, cover with aluminum foil, and bake in a medium oven until tender
Let it cool
Blend well in a blender the pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, and cinnamon stick
Pour the filling into the cooled dough and bake in a medium oven
