Directions

• Bake a medium sized pumpkin, or a small pumpkin for 1 hours and 15 minutes – ish. I like to cut it in smaller pieces before I put it in the oven, in order for it to bake faster.
• Let the pumpkin cool down before preparing the pumpkin filling.
• When the pumpkin has cooled down, peel the crust off, and add it to a mixer. Add the milk, and cream (heavy cream if you have), the eggs, the cinnamon powder, and the cornstarch, and start mixing for 1 minute or until the mixture is lumps-free.
• Prepare the pie crust. Pour the flour, the vanilla powdered sugar and the baking powder in a large bowl.
• Add the cold butter, in small pieces and start mixing with your hands – you can gladly use your kids hands at this step.
• Add the egg and continue with your hands. If the dough is too sticky you can add 1 tablespoon of milk. If it is too liquidy, add more flour.
  
• In a baking tray, add butter on the sides, and then the first layer of the crust. I like to save some dough for the top of the pie, just for decoration.
• Add the pumpkin filling and then the decorations – optional.
• Bake in the oven, at 180 degrees Celsius (356F) for 40 minutes, or until it passes the stick test. The stick should be clean but still a bit wet.
• Let it cool down for at least 1 hour before serving.