Pumpkin pie from scratch

• Prepare everything you need.
  

Dough

• Put flour, cold butter, salt and sugar in the bowl of the chopper.
  200 g flour, 100 g butter, 1 tbsp sugar, 1 pinch salt
  
• Scroll to form a fine crumb. Pour in ice water.
  50 ml water
  
• Knead a soft, non-sticky dough. Wrap it in cellophane and put it in the cold for half an hour.
  

Filling

• Peel the pumpkin, cut into pieces and cook until soft. Put it in a bowl and let it cool down a little.
  300 g pumpkin
  
• Add sour cream, sugar, starch.
  300 g sour cream, 1 tbsp corn starch, 2 tbsp sugar
  
• Add eggs and ground cinnamon.
  ½ tsp cinnamon, 2 pcs egg
  
• Beat with an immersion blender until smooth cream.
  
• Roll out the cooled dough to a thickness of 2-3 mm. Put it in a mold, pressing it to the bottom and sides, cut off the excess. The diameter of the mold is 20 cm.
  
• Pour out the pumpkin filling.
  
• Bake in the oven at 160℃ for 30 minutes, and then leave the dessert inside until the oven cools completely. In hot form, the American pumpkin pie will not be able to be cut neatly, and in the process of cooling it will compact and keep its shape well.