Sweet Pumpkin Pie (Torta doce de abóbora)

Milk

1

In a large mixing bowl, combine the flour, sugar, and salt

Add the cold butter and use your fingertips to work it into the dry ingredients until you have a crumbly mixture

Mix in the ice-cold water, adding more as needed, until you have a smooth dough

Knead the dough for about 10 minutes until it comes together in a ball

Wrap the dough with plastic wrap and refrigerate for at least 30 minutes

2

Preheat the oven to medium temperature

Squeeze out the dough onto a lightly floured surface, roll it out slightly, and place it into the baking dish

Firm up the edges and shape the dough into a smooth circle

Cover with aluminum foil and bake for 15 minutes

Remove the foil and continue baking for another 10 minutes or until lightly golden brown

Fillling

1

In a separate bowl, combine all the filling ingredients

Place this mixture into the pie crust and refrigerate for at least 30 minutes

Bake for an additional 30 minutes or until the filling is firm

Remove from the oven and let cool

2

Whip the heavy cream with honey until stiff peaks form

Serve with a dollop of whipped cream on top.