Pumpkin pie preparation: approx. 50 minutes + 40 minutes in the oven. Yield: 8 to 10 servings PASTA • 8 ounces all-purpose flour • 1 tablespoon chia seeds • 1 tablespoon raw pumpkin seeds (optional) • 1 tablespoon sunflower seeds (optional) • 1 tablespoon teaspoon of refined salt • 175 grams of cold unsalted butter • 2 tablespoons of ice water • 1 pinch of sugar FILLING • 450 grams of cabotian pumpkin • 4 to 5 tablespoons of parmesan cheese + 1 little to finish • 150 grams of fresh ricotta • Zest of 1 lemon (can be substituted with orange) • 2 happy chicken eggs • 1 teaspoon of red pepper flakes • 1 pinch of black pepper • 10 fresh sage leaves • Fresh thyme to taste • 1 white or red onion, cut into petals • 1 clove of crushed garlic • 1 tablespoon of olive oil • 1 piece of fresh ginger • 1 teaspoon of refined salt • 3 tablespoons of water • 1 tablespoon of unsalted butter FOR GROOMING • 1 egg • milk METHOD Preheat the oven to 180˚C. Start by processing the pumpkin, sunflower and chia seeds in the multiprocessor with the salt, a pinch of sugar and flour. Take it to a bowl and add the very cold cubed butter (only remove it from the freezer when you are going to use it). Knead the butter into the flour mixture with your fingertips to integrate the flour and butter, for approximately 5 minutes (do this quickly so the butter doesn't heat up and melt). The dough should look like sand, there may be irregular pieces of butter in it. Add the ice water and mix quickly with your hands to form the dough, without kneading (so that the dough does not become elastic) until everything comes together. Flatten the dough and place it in the refrigerator, wrapped in a paper or plastic bag, to cool for approximately 30 minutes. TIP: You can make the dough in advance, freeze it for 3 months or leave it in the fridge for 3 days and bake it immediately. While the dough cools, make the filling: Place the olive oil in a medium pan, add the onion petals and let it sauté. Cut the pumpkin into approximately 2cm pieces with the skin on and add to the pan with the onions, ginger, garlic, salt and water. Cover and let everything cook for approximately 20 minutes, checking from time to time to ensure it doesn't dry out (if it dries out, add a little more water). After 20 minutes, remove the lid, stir everything with a wooden spoon to break up the pumpkin pieces a little and remove from the heat. Book. Take another frying pan, melt the butter and add the sage leaves and pepperoni to heat quickly (do not let them fry). Transfer the pumpkin mixture to a large bowl (remove the piece of ginger that was added just for flavoring), add the sage with butter and pepper and, using a puree tool or a wooden spoon, mash everything until it turns into a puree. rustic, still with some pieces of pumpkin, without turning into a cream. Let it cool. While the filling cools, roll out the dough: Roll out the dough in an irregular shape with a rolling pin, until it is approximately 0.5 cm thick (dust lightly with flour if the dough starts to stick to the rolling pin). Return the rolled dough to the refrigerator to keep it cold while you finish the filling. Add 150 grams of ricotta to the filling, mix, add the fresh thyme leaves, the lemon zest, 4 to 5 tablespoons of grated Parmesan cheese, the eggs and 1 pinch of freshly ground black pepper. Mix everything. Book. Beat 1 egg with a little milk. Book. Assembling the pie: Take the rolled out dough to a low-walled baking dish, place the filling in the center of the dough and spread it out, leaving approximately 2 cm of space around the edge. Sprinkle Parmesan cheese over the filling and close the edges of the dough upwards in a very irregular way. Using a brush, paint the edges of the dough with the egg and milk mixture and bake at 180˚C for approximately 35 to 40 minutes. Suggestion: Serve with fresh salad. _____ Director: Play9 + Paola Carosella Cook, screenwriter, executive producer: Paola Carosella Director of Photography: Barbara Hauret Art Director: Juliana Ayres Camera and sound assistant: Maira Sousa Henrique Kitchen assistant and contagious smile: Lucileide Batista Beauty: Carolina Mel