For the filling:

21oz pumpkin mash (equals 1 Hokkaido pumpkin) • 2fl oz maple syrup • 1/4 cup brown sugar • 1tsp natural vanilla extract • ½tsp salt • 1 cup coconut milk from a can (perhaps a bit more for “whipped cream“) • 2tsp cinnamon • ½tsp ginger powder • ¼ tsp nutmeg • ¼tsp clove powder • ¼cup cornstarch

First, prepare the crust:
Combine flour, salt, sugar, and cinnamon. Dice the cold (!) margarine, add it to the mixture, and knead briefly (!). Add the ice cold water and knead once more. Then, form the dough into a ball and place it in the refrigerator for 1 hour.

Then, make the filling:
For the pumpkin puree, cut the pumpkin into slices (you do not need to peel it) and cook it in the oven at 390 °F for 30 to 40 minutes, until the pulp is soft. Then, mash it with a (hand) blender. Add maple syrup, brown sugar, vanilla extract, salt, coconut milk, cinnamon, ginger powder, nutmeg, clove powder, and cornstarch and mix until you get a creamy mixture (add some water, if mixture is too thick).

Roll out the dough, grease a pie dish (9inch) and place the dough inside.

Evenly pour the pumpkin puree into the crust and bake pie in preheated oven at 350°F for about 50 minutes (cover the pie if the crust turns too brown).

Let the pie cool down in the dish (!) and put it in the refrigerator over night.

If you like, you can whip some coconut milk (full-fat) to decorate the cake with. But it’s not a must. And then: