INGREDIENTS
Crusts
2 cups (240 gr) flour
1 teaspoon baking powder
Pinch of salt
3.5 oz (100gr) butter
5 tablespoons water

Filling
3 lb 5oz butter squash pumpkin
3.5oz (100gr) almonds
1 cup (200gr) sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 orange
3 eggs

PREPARATION
Crusts.
Sift the flour, baking powder and salt together. Put sifted flour on the table, forming a crown shape with it. Put the butter in the middle of the crown. Working with the tip of your fingers, gradually mix the butter with the flour until it is completely combined. The flour should look like coarse crumbs.

Add the water until forming a soft dough, handling the dough as little as possible. Form a ball and cover it with wrapping film. Let it rest in the refrigerator for 1/2 hour while we work on the filling.

Filling.
Clean, remove the seeds and cut the pumpkin into big pieces. Cook it in a covered saucepan with little water for approximately 30 minutes or until it's soft enough to mash it up with a fork. If possible, cook it in a cooking steamer or a microwave oven.

Once ready, drain remaining water and peel off outer skin. Mash it up with a fork.

In a separate bowl, beat the eggs with the sugar. Add the pumpkin puree, the almonds (previously chopped), the shredded peel of the orange, the vanilla extract and the cinnamon.

Remove the dough from the refrigerator. Roll it out into a 1/5 inch sheet and line a buttered 11-inch diameter pie pan with it.

Pour in the filling and bake in a 350 degrees (180C) oven for 30 minutes or until the curst is golden brown and the filling is firm.

This pie is served lightly warm and decorated with whole almonds.