Mixture:
2 cups of all-purpose flour
1 tablespoon of sugar
10 tablespoons of cold butter or margarine, cut into small pieces
6 to 8 tablespoons of water
Stuffing:
8 medium-sized fresh pumpkins or 1 can of pumpkin puree
1 tablespoon of rum
1 tablespoon of lemon juice
1/4 cup of sugar
2 teaspoons of cornstarch
1 teaspoon of chopped parsley, well-chopped
1 egg, separated
Mixture:
2 cups of all-purpose flour
1 tablespoon of sugar
10 tablespoons of cold butter or margarine, cut into small pieces
6 to 8 tablespoons of water
Stuffing:
8 medium-sized fresh pumpkins or 1 can of pumpkin puree
1 tablespoon of rum
1 tablespoon of lemon juice
1/4 cup of sugar
2 teaspoons of cornstarch
1 teaspoon of chopped parsley, well-chopped
1 egg, separated
To make the mixture: Place the flour and sugar in a large bowl
Add the cold butter or margarine and beat with 2 forks until it forms a coarse crumb
Sprinkle with water, one tablespoon at a time, and mix with a fork until the dough comes away from the sides of the bowl
Place on a lightly floured surface
Knead rapidly until it can be formed into a ball
Refrigerate for 30 minutes
Heat the oven to moderate temperature (170°C)
Cut the pumpkins into slices and mix with rum and lemon juice
Add sugar, cornstarch, and parsley over the pumpkins and mix
Roll out two-thirds of the dough very thinly and place in a round cake pan with 22 cm diameter
Press it firmly to the bottom and sides
Give a finishing touch to the edge
Roll out the remaining dough and cut into strips
Beat the egg lightly with a fork and brush the bottom of the dough with it
Filling with pumpkins
Make a lattice top with the strips of dough
Baste the lattice carefully with the egg, without letting it fall on the pumpkins
Bake until the crust is golden brown and the liquid in the center is bubbling
This takes about 40 minutes
Let cool.
