Pumpkin pie

1. For the pie crust, first mix the flour, Xucker and salt in a large bowl.
2. Add the butter, cut into cubes, and start to work it into the flour with your fingers.
3. Gradually add the water and knead everything as quickly as possible to form a smooth shortcrust pastry.
4. Form into a ball and chill for at least an hour.
5. In the meantime, wash the pumpkin, halve it, remove the seeds and then cut into cubes.
6. Cook them in a covered casserole dish in the oven at 170°C for 20-25 minutes until soft.
7. Weigh out 600 g of the baked pumpkin and puree it with the cream.
8. Gradually stir in the eggs, Xucker, spices and lemon juice and put the finished filling to one side.
9. Preheat the oven to 180 °C top and bottom heat. Lightly grease a springform pan or line it with baking paper.
10. Roll out the shortcrust pastry to a thickness of 5 mm and put it in the pan.
11. Pull up the edge by about 3 cm and cut off the rest and put to one side for decoration if necessary.
12. Prick with a fork and cover with a sheet of baking paper, add the baking beans and pre-bake the crust for 10 - 15 minutes.
13. Take the pre-baked base out of the oven, spread the filling on top and bake for 45-50 minutes. Turn off the oven, leave a crack in the oven and let the pumpkin pie cool in it.