Pumpkin pie

Preparing the dough:

1. 1In a bowl, combine the flour, sugar, vanilla sugar, baking powder, and pinch of salt.
2. 2Add the cold butter cut into small cubes and mix until you get a sandy texture.
3. 3Add the egg and egg yolk, and mix quickly until the dough forms a ball.
4. 4Flatten the ball of dough slightly and wrap it in plastic wrap.
5. 5Let rest in the refrigerator for at least 30 minutes.

Blind baking the tart base:

1. 6Preheat the oven to 170°C.
2. 7Roll out the dough on a floured surface and transfer it to a 23 cm tart pan.
3. 8Prick the base with a fork.
4. 9Blind bake the dough for 30 minutes at 170°C.

Cooking the pumpkin:

1. 10Cut the pumpkin into 5 cm pieces and make sure to remove all the seeds.
2. 11Steam or boil for 15 to 20 minutes.

Preparing the pumpkin filling:

1. 12Blend the cooked pumpkin pieces to make a purée.
2. 13In a mixing bowl, combine the eggs, egg yolk, and brown sugar.
3. 14Whisk using an electric mixer.
4. 15Add the maple syrup, honey, cinnamon, ginger, nutmeg, and cream.
5. 16Mix with a whisk.
6. 17Add the pumpkin purée and mix again.
7. 18Pour the filling into the baked tart base.

Baking the pumpkin pie:

1. 19Bake at 170°C for 30 to 35 minutes.
2. 20Let cool to room temperature before serving.