First of all make the pumpkin puree:

• Cut the pumpkins in half and scoop out the insides using a tablespoon. Put them in an oven tray with the peel facing the tray. Add water into the tray and cover it with aluminium foil.

• Bake them in the preheated oven for one hour or until fork tender.

Now make the pie dough:

• In a big bowl add flour, cold butter, one egg yolk, a pinch of salt and 70 ml of cold water. Knead very well until the dough binds together.

• Wrap it in plastic wrap and refrigerate it until you finish making the filling.

For the filling:

• Once the pumpkins have baked and you've let them cool a bit, scoop out the pulp from the peel using a tablespoon.

• Put the pulp in a bowl and mash it using a fork.
• In another bowl add brown and white sugar, lemon zest, nutmeg, cinnamon, ginger and cardamom.

• Beat three eggs and mix them in the big bowl with the spices and sugar.

• After everything has mixed add pumpkin puree. Mix and add the cream.

• The filling is done, now we can arrange the pie.
• Take the dough out of the fridge, remove the plastic and roll it on a working surface dusted with flour. Roll a sheet as big as your tray. I coated my tray with olive oil and covered it with baking paper.

• Arrange the dough in the tray and pour the filling over it.

• Bake it in the preheated oven for one hour.
• Let it cool and serve it with powdered sugar and whipped cream.

Enjoy your pie!