Pumpkin Pie for Thanksgiving

This delicious dessert can be garnished with whipped cream or colorful shavings.

• 2 cups milk
• 3 eggs
• 1 teaspoon salt
• 2 cups flour
• 3/4 cup walnuts
• 2 tablespoons icing sugar
• 3/4 cups margarine
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 jug ice water
• 1 pumpkin
• 3/4 teaspoon ginger
• 2 tablespoons brown sugar
• 2 tablespoons butter

1. On a kneading board put the flour (sifted three times), the butter, the salt, the egg, the sugar and the water. Stir with your fingertips to form a smooth paste, trying to knead it as little as possible so that it does not harden.
2. Spread with the stick and cover a previously greased and floured pie mold, around it make some chinitos with the edge of the pasta and fill it.
3. Peel the pumpkin from its thick skin, remove the seeds and cook in cold water, approximately 1/2 glass. Once cooked, it is ground with the same water that was left over from cooking. strain and put in a fountain. Add the ginger (powdered), cinnamon, brown sugar, salt, milk and eggs lightly beaten together.
4. Pour over the raw bread and add the chopped walnuts on top and sprinkle with white sugar. Put the butter in pieces on top and put it in the hot oven for 10 minutes, then lower the heat and let it cook for 30 minutes or so. It is cooked when the pumpkin paste is curdled and if you try it with a toothpick it comes out dry.