Gluten-free pumpkin pie

1. First we prepare the dough. Mix flour, chia seeds, sugar, yolk, vinegar, water and grate butter in a bowl. We work the dough by hand, which we let rest in the refrigerator for min. half an hour.
2. Wash the Hokkaido , scoop out the seeds, cut into pieces with the skin on, and cook in boiling water until soft. Drain the water and mix with an immersion blender. Add sugar, vanilla, cinnamon, cream, pudding powder, egg white, and mix thoroughly.
3. Press the dough into the cake mold along the edges, pre-bake it at 170°C for 5 minutes. Then pour the filling into the mold with the dough and bake at 170°C for approximately 25 minutes.
4. Let cool after baking. Serve with whipped cream or vanilla ice cream.

A good tip:
For a caramel taste and a better color, we can use coconut sugar in the filling.