Savory Pumpkin Pie with Parsley Salad and Roasted Pumpkin Seeds

Start with the pumpkin – cut it in half and peel it using a potato peeler. Scoop out the seeds into a bowl and set them aside for now. Preheat the oven to 210°C, prepare a baking tray with parchment paper. Cut the pumpkin into slices slightly larger than one centimeter and then into cubes. Spread them in a single layer on the baking tray, spray with olive oil, salt, and place in the preheated oven for 25 minutes.

Prepare the dough, the quickest way is in a food processor. Simply place all the ingredients, including softened butter cut into cubes, into the bowl and run for a short time until everything turns into a very sticky dough. Use a spatula to turn it out onto a lightly floured work surface, coat in flour, and wrap in plastic wrap. Place in the refrigerator for at least 30 minutes.

When the pumpkin is baked, set it aside on the baking tray to cool. Lightly moisten the work surface with water and use two slightly overlapping strips of plastic wrap to create a large square, much larger than the pie pan. Lightly flour it. Place the rested unwrapped dough in the center, roll it out into a sheet large enough to cover not only the bottom of the pan but also the sides and slightly overhang. Lift the dough with the wrap and flip it upside down into the pie pan, which you have previously sprayed or greased with olive oil. Adjust through the wrap so that the dough lies nicely directly on the walls of the pan. Remove the wrap and place in the refrigerator to firm up for a while.