Original Halloween Pumpkin Pie

For the short pastry, mix baking powder, cane sugar, flour and salt in a wide bowl. Add cold butter – preferably from the refrigerator – in flakes, the egg yolks and the juice of one lemon. Stir with the dough hook of a whisk until the dough holds together crumbly. Then press together with your hands to form a dough piece. On top of that, knead briefly and heartily on a floured countertop to form a smooth dough. But be careful not to knead too long, otherwise the fat in the dough will melt from the hand heat and the dough will be too soft. Now roll the dough in a plastic wrap and rest in the refrigerator for at least 30 min.

For the filling, dice the pumpkin flesh and bring to the boil with three tablespoons of water with the lid closed and cook on medium heat for about 15 minutes. The last five minutes, remove the lid so that the liquid can evaporate. Then grind the pumpkin flesh in a hand blender, put in a sieve, drain and cool.

Mix the cold pumpkin pulp with the cane sugar, ginger, ground cloves, cinnamon, beaten eggs, a pinch of salt and the whole milk curd.

Take the dough out of the refrigerator and knead it heartily on the countertop from scratch, rolling it out into a 20-centimeter round base. Then press the dough into a greased springform pan or possibly a pie pan (about 20 centimeters in diameter). Make a rim of about one centimeter. Cover the dough base with a

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