Pumpkin pie

PREPARATION

• 1
  Peel the pumpkin, cut it into larger cubes, and bake it in a 200-degree oven for 15 minutes.
• 2
  Add salt and baking powder to the flour, mix, then add the cold butter grated on a large-holed cheese grater and crumble it with the flour.
• 3
  Once it's nicely crumbly, add the sugar, vanilla extract, 1 tablespoon of water, and thoroughly work the dough.
• 4
  It's good when it no longer sticks and its surface is smooth.
• 5
  Press two-thirds of the dough into a buttered/floured pie dish. You can also roll it out, but I find this way simpler and more practical.
• 6
  Mix the pre-baked pumpkin with sugar and gingerbread spice mix, pile it onto the dough sprinkled with one tablespoon of semolina, and cover the top with the remaining dough. You can roll out lattices or cut out various shapes with cookie cutters.
• 7
  Once the masterpiece is ready, brush the top of the dough with beaten egg and bake it in a preheated 175-degree oven, on a top-bottom heating program, for 50-55 minutes until done.