Mix flour, salt, and sugar. Add pieces of cold oil and RUB with your hands into a homogeneous crumb.
Add ice water in parts and knead quickly until the dough begins to gather in a lump. Put the dough in the refrigerator for 30 minutes, wrapping it in plastic wrap.
Peel the pumpkin, cut into pieces, put it on a baking sheet greased with vegetable oil, and bake in the oven until soft, about 25-30 minutes. Then beat with a blender or RUB through a sieve. We will need about 400 ml of mashed potatoes.
Get the dough out of the refrigerator, roll out thinly and line the form d 22-23 cm, oiled so that high sides are formed, cut off the excess with scissors. The edges are well pressed to the form. You can cut leaves, flowers, or other shapes from the scraps and glue them to the sides with egg white. Put the form together with the dough in the freezer for 30 minutes.
Prepare the filling. Put all the ingredients in the bowl of a blender and scroll until smooth. Only not for long, otherwise after baking and cooling, the middle may crack.
Pour in the cream, if desired, you can add orange zest. Stir.
The nut layer can not be done, this is optional, but if you decide to add it, you need to calcine the nuts in a frying pan or in the oven. Finely chop in a blender with the sugar, add 1-2 tbsp of the filling and mix. If not mixed with the filling, the nuts may float up, as they are lighter.
Get the form with the dough. Put the nut mixture on the bottom of the future pie.
Pour the filling on top. Put the cake pan in a larger shape or on a baking sheet, so as not to spoil the bottom of the oven if the filling flows over the edge, which sometimes happens. Bake at 170 * C for about 1 hour. The center of the finished cake will tremble slightly. Take the cake out of the oven and leave it in the form at room temperature until it cools down. Then put in the refrigerator for at least 6-8 hours.
The finished tart is carefully removed from the mold, placed on a dish and decorated at your discretion.