"Marbled" Pumpkin Pie

For a long time and dearly I love pumpkin for its versatility and ability to take unexpected flavor forms: from an equal partner of brutal meat to the most delicate filling for baking and desserts. She invented this pie literally on the go, based on her favorite dough recipe. In my opinion, the exquisite pumpkin filling made great friends with him)

Ingredients

• large pumpkin 1/4 pcs.
• wheat flour 325 g
• corn flour 125 g
• eggs 4 pcs.
• butter 100 g
• sour cream 100 g
• sugar 1/2 tbsp
• milk 1/3 tbsp.
• baking powder 3 tsp
• vanilla sugar 2 tsp
• cardamom 2 pinch
• 2 pinch nutmeg
• liquid honey 3 tbsp. l.

Directions

1. Lightly sprinkle the seedless pumpkin, which has not been peeled, with olive oil, wrap in foil and send to the preheated oven for baking for about half an hour.
2. Meanwhile, prepare the dough. Beat butter at room temperature with sugar and vanilla. Gradually add eggs while whisking. Then add milk and sour cream. Combine two flours and baking powder in a separate bowl, sift and slowly add to the liquid ingredients, stirring constantly. As a result, you should get a homogeneous rather thick dough.
3. Cover the mold with parchment and pour out 2/3 of the dough, leaving 1/3 for the top. Send it to the oven preheated to 180-200 degrees for 15 minutes. It is important for us that it just grabs.
4. In the meantime, it's time to get down to the pumpkin. After baking, the flesh should easily separate from the skin, so it is convenient to detach it with a large spoon. Beat the baked pulp with honey, cardamom and nutmeg. You can add raisins, nuts or dried apricots. For texture, it is also not forbidden to add a little starch to the puree.
5. Place the filling on the bottom of the dough, spread the remaining dough on top. We don't need a smooth crust, so don't be alarmed if the filling "comes into contact" with the dough. When baked, this will give the desired "marbled" effect. Bake for another 20-25 minutes. until obvious readiness.