with sweetened condensed milk and caramelized chestnuts
Preheat the oven at 150 degrees Celsius without the fan
Cut the pumpkin in half and remove the seeds
Place on a baking tray, with the cut side up and bake for 45 minutes.
Put all the ingredients for the dough in a bowl and mix with a fork to form a dough.
Shape it into a round ball with your hands and place it in the refrigerator, wrapped in cling film, for at least 30 minutes.
Remove the pumpkins out of the oven and as soon as they cool, remove as much flesh as the recipe requires and place it in a bowl.
Preheat the oven at 175 degrees
Add the condensed sweet milk and mix with the blender.
Add all the other ingredients and beat with the blender.
Spread the dough with the rolling pin and place it in a baking tray like a tart.
With a fork pierce the dough in several places
Pour the filling over the dough
With a knife cut any excess dough from the walls
Place in the oven for one hour.
Melt the sugar in a pan and add the butter.
Add the chestnuts and caramelize them on a very low heat.
As soon as the dough cools, remove it from the form and put the chestnuts in the center.
Finish by decorating with icing sugar.
For the dough
200 g all-purpose flour
100 grams of cold butter
75 g brown or granulated sugar
1 tbsp baking powder
1 lemon (the zest and 1 tbsp juice)
1 egg yolk
1 pinch of salt
For the filling
400 g pumpkin puree
400 grams of sweetened milk
15 g cornstarch
1 tsp cinnamon or as much as you like
½ tsp salt
½ teaspoon ground ginger
½ tsp nutmeg
¼ tsp ground cloves
For the topping
300 g chestnuts, cooked and peeled
110 grams of sugar
20 grams of butter