This amount of ingredients is for a 24 cm pan.

Remove the butter from the refrigerator in advance and leave it at room temperature for 1 hour to soften. Place the softened butter in a bowl, add the granulated sugar and salt, and mix well.

Pour the milk at room temperature into the butter mixture and stir.

Add the sifted flour and mix. Knead the dough with your hands, wrap it in plastic wrap, and refrigerate for at least 1 hour.

While the dough is cooling, prepare the pumpkin filling. Put the cooked pumpkin and sugar in a bowl and mix well.

Then add the beaten egg and mix well. Pour in the whipped cream and mix. The pumpkin filling is ready.

Remove the chilled dough and roll it out into a circle with a diameter 5 cm larger than that of the pie tin.

Place the rolled-out dough in the pie pan and press down with your hands. Remove any excess dough. Prick the dough with a fork in several places.

Pour the pumpkin filling into the dough pan.

Place in an oven preheated to 185°C and bake for approximately 35 minutes.

Allow the pie to cool, sprinkle with powdered sugar, and serve.