crust

125g spelt flour
65g butter

filling

4 Eggs , room temperature
2 TBSP Brown Sugar Turbinado
1 teaspoon ground Cinnamon
¼ teaspoon Nutmeg (freshly grated if possible)
½ teaspoon Kosher Salt
1 15- ounce can Pumpkin
1 12- ounce can Evaporated Milk

preheat oven to 350 F
put eggs into warm water

in TM6

125g Spelt flour

slice 65 g of butter into the bowl
1/4 tea salt

30 sec, speed 6
scrape down

30 sec. speed 6
scrape down

mix again a bit till texture sandy, not too short, the heat of the movement needs to make the texture a bit humid

oil small glass pie form with flat rim
Press the dough onto the bottom of the form and halfway up the glass wall

pre-cook the dough for 10 min.

___________

in TM6
4 eggs  (room temperature)
20 seconds, speed 6

add all other ingredients

1 TBSP Brown Sugar Turbinado
1 teaspoon ground Cinnamon
¼ teaspoon Nutmeg (freshly grated if possible)
½ teaspoon Kosher Salt
1 12-ounce can evaporated milk
1 15-ounce can Pumpkin = 425 g (if using big can, only use 410 g then I have another 410 leftovers)

30 seconds, speed 6

Place the glass form on a light-colored baking sheet.
Pour the mixture into it
Bake for 60 min

Note: the pie will firm up when removed from the oven so if it still moves a bit don’t worry.
Allow cooling on a rack for 2 hours before cutting or chilling in the refrigerator.