Servings: 1

Time for preparing: 1 hour

INGREDIENTS:

flour 225 g

sugar 3 tsp

salt 1 tsp

butter 145 g

water 40 ml

pumpkin puree 400 g

condensed milk 400 g

ground cinnamon 1.5 tsp.

ground ginger 1 tsp

salt ½ ч.л.

ground nutmeg ½ ч.л.

chicken eggs 2 pcs.

egg yolk 1 pc.

PREPARATION:

Add salt, sugar to flour, mix

Grate cold butter and grind with flour until crumbs

Add ice water, knead the dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Roll out the dough to a thickness of about 3-4 mm. Fit into mold, trim edges.

Wrap excess dough in plastic wrap and refrigerate.

Cover the top with baking paper, fill in the load (rice, beans). Bake at 180 ° C for 25 minutes.

Pull out the form, remove the load, let cool slightly.

Roll out the remaining dough, cut out the leaves, brush them with egg white and bake at 180 ° C until golden brown.

Mix pumpkin puree and condensed milk in a bowl. Add cinnamon, ginger, salt, nutmeg and stir.

Add eggs, stir until smooth. Pour the filling into the mold, bake at 180 ° С for 55-60 minutes.

Allow the finished cake to cool, then refrigerate for at least 3 hours.