Pumpkin Pie

Preparation

Cut the pumpkin in half and remove the seeds with a spoon. Cut the flesh into cubes of about 2 cm.

Cook the cubes for about 10 minutes in 100 ml of water (they are done when you can easily pierce them with a fork). Drain and blend into a smooth purée. Let cool.

Preheat the oven to 180°C.

Roll out the dough and place it in a greased and floured tart tin (or use baking paper).

Prick holes in the base with a fork.

Blind bake the pastry for 20 minutes first.

Beat the eggs in a bowl and add the brown sugar. Stir until the sugar has dissolved.

Add the pumpkin purée and whipped cream, and beat until light and airy.

Stir in the butter.

Add the spices and mix until you have a nice smooth batter.

Crumble the speculoos cookies over the tart base.

Pour the filling over it and place the tart in the oven.

Bake for about 30 minutes.