Mixture
2 cups all-purpose flour sifted
1 teaspoon salt
1 cup vegetable oil
6 tablespoons cold water
Filling
8 slices of pumpkin
1 cup heavy cream
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
A pinch of nutmeg
The juice of 1/2 lemon
A pinch of salt
2 tablespoons butter
Accessory
Form with a diameter of 20 cm
Mixture
2 cups all-purpose flour sifted
1 teaspoon salt
1 cup vegetable oil
6 tablespoons cold water
Filling
8 slices of pumpkin
1 cup heavy cream
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
A pinch of nutmeg
The juice of 1/2 lemon
A pinch of salt
2 tablespoons butter
Accessory
Form with a diameter of 20 cm
Mixture
In a bowl, mix the flour and salt
Add vegetable oil in small pieces
Add cold water by spoonfuls
Mix gently with a fork
Add the remaining water to the mixture until it becomes thick
Roll out into a ball and divide in half
On a lightly floured surface, roll out one of the halves to about 3 mm thick. Reserve
Filling
1
Pumpkin slices: peel, remove seeds, and slice thinly
Soak in water with a little lemon juice
In a bowl, mix together heavy cream, flour, cinnamon, nutmeg, lemon juice, and salt
Add to the pumpkin
2
Place the mixture into a form with the reserved mixture
Cover with filling and dot with butter
Top with the remaining mixture and smooth out
Baste with egg and sprinkle with heavy cream
Bake in a preheated oven at 180°C for an hour or until golden brown.
