• Prepare the shortcrust pastry according to the recipe. Once the dough has rested sufficiently, continue with the following steps.
• Roll out the pastry to about 5 mm thick and line your (greased) pie dish. Remove the excess dough. If necessary, leave it a little wider, as the dough can shrink in the oven and make your pie a little less tall.
• Take a piece of baking paper, make a ball and unfold it again. Now that it is easier to shape, place the baking paper in your pie pan. Spread a blind baking filling over the baking paper.
• Bake the pie base with the blind baking filling for 20 minutes at 180°C (350˚F) (conventional oven).
• After 20 minutes, remove the pie crust from the oven and remove the baking paper and baking weights. Return the pan to the oven. Bake the pie crust without the blind baked filling for an additional 10 minutes at 180°C - 350˚F (conventional oven).

Filling

• While the base is in the oven, prepare the filling. In a bowl, combine the pumpkin puree, sugar, heavy cream, milk, eggs, and pumpkin spice seasoning. Using a whisk or mixer, beat until smooth.
• Once your pie crust is pre-baked, you can immediately pour the filling onto the (still warm) crust. The filling will rise slightly, but not much. You can pour the filling up to just below the edge of the cake.
• Bake the cake at 160°C (320˚F)(conventional oven) for about 45 minutes. Note that this is a lower temperature than when baking the base, so turn the temperature down in time.
• The pumpkin pie is ready when the center of the cake is still a little wobbly when you shake the pan back and forth slightly.
• Allow the pie to cool completely before slicing, or let it set in the refrigerator for a few hours. Serve with whipped cream.