Grated Pumpkin Pie

In a large bowl, combine 450g of flour with 10g of baking powder and 0.5 teaspoon of salt.

Take the cold butter from the fridge and shred on the large holes side. Toss the butter periodically through the flour, to shred more evenly.

Watch the video to see exactly how I do this.

Stir the mixture well until crumbly.

In a small bowl, beat 2 eggs, 150g sugar and vanilla essence.

Pour this mixture over the crumbly dough.

First mix everything with a spatula or spoon.

Then continue with your hands.

Turn the dough out onto the table and knead a little more, just until it's smooth.

See the grated apple pie recipe, steps 1-6, if you want to prepare the same dough in a food processor with the S-blade attachment.

Cut the dough into 2: a piece of 1/3 and another piece of 2/3.

Wrap in cling film or put in 2 bags and freeze for 2-3 hours.

Meanwhile, grate the pumpkin or grind it in the food processor, it's faster.

Line a large baking sheet with parchment.

Take the larger piece of frozen dough (the 2/3) and shred. Spread over the entire surface of the sheet.

Distribute the grated dough evenly on the baking paper. Sprinkle with 4-5 tablespoons of wheat semolina.

Arrange the grated raw pumpkin in an even layer.

Sprinkle over about 150g of sugar. Adjust the amount according to your preferences.

Grate the second piece of frozen dough (the 1/3) over the pumpkin.

Distribute evenly and the pumpkin pie is ready.

Bake the pie in the preheated oven at 200 C for 40-45 minutes or until nicely browned.

After baking, let cool completely in the pan.

Cut into larger or smaller pieces and serve, it's fantastically good!

Enjoy!