Pumpkin Pie

1. In the bowl of a stand mixer fitted with the flat beater attachment, mix the flour, sugar, and salt on speed 1 for 30 seconds.
2. Add the butter and mix on speed 2 for 2 minutes. Finally, add the egg and mix until the dough forms a ball.
3. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. Transfer the dough to a floured surface and roll it out. Place it on a prepared baking sheet, trim the edges, and blind bake for 15 minutes in a preheated oven at 190°C (375°F). Remove the dried kernels and bake for another 5 minutes. Remove from the oven.
5. Add the pumpkin puree, condensed milk, eggs, and spices to the bowl of a stand mixer fitted with the wire whisk attachment. Mix for 1 minute on speed 4.
6. Pour the filling into the pre-baked dough and bake the cake for 20-25 minutes in a preheated oven at 190°C.