In a bowl, mix flour, baking powder, salt and 100 g of sugar.
Mix it. Add the egg, sliced butter.
Knead the dough quickly. Wrap it in plastic wrap and leave it in the refrigerator for 30 minutes.
Peel the pumpkin and cut into pieces.
Fill with water and cook until tender.
Drain the water from the pumpkin. Transfer the pumpkin to a separate bowl and puree it.
Leave to cool.
In a separate bowl, mix the milk, 150 g of sugar, 2 yolks, cinnamon, ginger and nutmeg. Lightly whisk with a whisk.
In a separate bowl, whisk the whites into a strong foam.
Add the cooled pumpkin puree to the milk mixture.
Lightly sprinkle flour on a cutting board.
Roll out the cooled dough to a size slightly larger than your mold. I have a detachable form of 26cm.
Spread the dough over the entire surface of the mold, forming the sides. Use a fork to make punctures over the entire surface of the dough.
Cover the dough with baking paper. Pour out the beans.
Bake the base for the custard pie in a preheated oven at a temperature of 200 gr. 20 minutes.
Then remove the paper with the beans and stick to the base for another 5 minutes.
Add the whipped whites to the pumpkin filling.
Put the pumpkin filling on a hot Quiche base.
I used the ladle.
Bake the custard pie in a preheated oven at 175 gr. 40 minutes.
Cool the finished custard pie completely.
Before serving, it is advisable to cool the intestines for 30-40 minutes in the refrigerator.
Sprinkle the custard pie with nuts and grated chocolate on top.