Step by step

1. In the bowl of stand mixer fitted with the Flat Beater mix the flour, sugar and salt on speed 1 for 30 seconds.

2. Add the butter and mix on speed 2 for 2 minutes. Finally, add the egg and mix until the dough forms a ball.

3. Wrap the dough in cling film and refrigerate for 30 minutes.

4. Transfer the dough to a floured surface and roll it out. Put it into a prepared baking tin, trim the edges and blind bake for 15 minutes in a 190ºC preheated oven. Remove the baking beans and bake another 5 minutes. Remove from the oven.

5. Add the pumpkin puree, condensed milk, eggs and spices to the bowl of a stand mixer fitted with the Wire Whip. Mix for 1 minutes on speed 4.

6. Pour the filling into the pre-baked pastry curst and bake the pie for 20-25 minutes in a 190ºC preheated oven.