Pumpkin pie with walnuts and honey

Instructions

1. For the filling: Preheat the oven to 190 °c. Cut the pumpkin into large pieces. Arrange them in a tray on a baking sheet. Pour into the tray 1/2 cup water and bake the pumpkin for 50-60 minutes until soft. When cool, remove the peel and mash the pumpkin with a fork. With a mixer, beat the eggs and sugar for 5 minutes. Add cinnamon, nutmeg, ginger, honey and pumpkin and a bunch of salt. Whisk until smooth and add the walnuts. Stir with a spatula and leave on the side.
2. For the base: put all the products in the food processor with a mounted hook to knead dough. Turn on the robot and on a thin stream add the ice-cold water. The dough is ready when a ball is formed and set off from the sides of the bowl. Wrap in foil and put in the fridge for 30 minutes. You can use it within 3 days.
3. The dough for decoration: put all the products in the food processor with a mounted nozzle to knead the oil dough. Turn on the robot and on a thin stream add the ice-cold water. The dough is ready when a ball is formed and set off from the sides of the bowl. Wrap in foil and put in the fridge for 30 minutes. You can use it within 3 days.
4. Prepare a pie tray with a diameter of 30 cm, smear the bottom with a little soft butter. Sprinkle over the bottom of the tray 1 tbs. crystal sugar.
5. Roll the dough for the base on the worktop to cover the bottom and the walls of 30 cm. Tray. Inflate the bottom with a fork, cover with baking paper and pour on top mature beans or sea salt (1 kg.), so as not to deform the marshes in the oven. Place the pan in a heated to 190 °c oven and bake for 15 min. Remove the tray, remove the paper and the beans. Allow the side to cool for 10 minutes. (You can bake the cake the previous day.)
6. Pour the pumpkin mixture onto the cake and place the pan in the oven. Lower your degrees to 180 °c. Bake for 20 minutes.
7. In the meantime, roll out the remaining dough onto a quilling top. Cut strips 2 cm wide. On baking paper, weave the stripes to get a grate large enough to cover the pie. Put it in the fridge.
8. After 20 minutes, the filling of the pie in the oven will start to tighten. Remove the pan from the oven, grease the edge of the base with milk and put on top the cooled grille. Push the ends so that they snap to the base. Sprinkle on top coarsely crushed walnuts and return the pan to the oven for 15-20 minutes.
9. Refrigerate completely and sprinkle with powdered sugar. Before serving, pour some honey.

• Servings : 16
• Ready in : 120 Minutes
• Course : Dessert and Snacks
• Recipe Type : beef, Cakes, Pies and pastry, Dessert, recipes for winter
• Ingredient : Brown sugar, Butter, Caster sugar, Cinnamon, Cold water, Egg yolks, Flour, Ginger ground, Nutmeg, Pumpkin, Sugar