Pumpkin pie

 What would Thanksgiving be without pumpkin pie?

INGREDIENTS

• One or two sheets of shortcrust pasta or breeze (the one that does not rise)
• A pumpkin weighing 1Kg (2.2 pounds), approximately
• 250 grams (8.8 oz) of fresh cheese (cottage)
• 2 eggs
• 50 grams (1.8 oz) cheddar cheese

Cut the pumpkin, peel it and remove all the filaments and seeds, leaving only the meat. In a pot with just enough water to cover, we boil it until it softens.

Once it is soft, we add it to the pot of the blender with the rest of the ingredients.

We grind until a very fine dough remains.

We use an aluminum mold of about 24 cm in diameter (10 inches) of those used to bake cakes. We first place a sheet of baking paper - to make it easier to remove - and on top of it, the shortcrust dough making the shape of the mold.

We pour the dough over the shortcrust pasta and put in the oven at 180 degrees (356 F) , center and heat on both sides, for half an hour or until the surface begins to brown.

We remove from the oven, let it cool and put in the refrigerator until it is very cold. If we wish, it can be eaten at room temperature. If you have a sweet tooth, you can add half a cup of sugar, although in my opinion it is not necessary. Pumpkin is sweet by itself. And a lot.