Prepare the dough for the pie, for details see the first steps of Apple and Blueberry Galette.

In short, it would be like this:

- In a bowl, pour hot boiling water, combine salt and oil.

- add flour mixed with baking powder and knead the dough using a spoon.

Let rest for 20-30 minutes.

Meanwhile, prepare the pumpkin filling:

- Peel a squash, shred on the grater or chop in the food processor.

Roll out the rested dough with the rolling pin (I don't dust it with flour) into a large round sheet, preferably a little thicker in the middle and with thinner edges.

Lay the pie dough round on a large baking tray - you don't have to grease nor line with baking paper.

Sprinkle with semolina over the middle of the dough, leave the edges out.

Fill with the prepared pumpkin mixture, as in the picture. Make sure it's a fairly generous layer, at least 1 cm thick. After baking, it will decrease in volume.

Drizzle sugar over the top, to taste - I put more because I like a sweeter pumpkin pie.

Also, here you can add a little cinnamon, I didn't.

Bring the edges of the dough in the centre, fold over and press with your fingers.

Optionally, you can brush the pie with water and sprinkle with a little sugar - for a crispy and glazed crust.

Bake the pie in the preheated oven at 180 degrees C for 30-40 minutes - until nicely browned.

Let cool for at least 20-30 minutes, then, you can portion and serve it.

It's good anyway, warm or cool, but especially cool.

And a delicious section for you :)

Enjoy!