Combine flour and salt in a large ball. Cut in butter with pastry blender or two knives - the mixture should resemble coarse crumbs. Add whisked egg and vinegar. Form dough, shape into ball, wrap in cling film. Refrigerate for at least an hour.
1 cup of flour
125 g of butter
1 egg, whisked
1 tbsp. of white wine vinegar
a pinch of salt
Mix spices in a large bowl. Add whisked eggs, stir in pumpkin puree and condensed milk.
Whisk all together until well incorporated.
Using a rolling pin, roll the dough into a circle. Place on to a pie plate.
Pour the filling into pie shell and bake at 180C for about 40 minutes (until the filling is set).
1 cup of homemade pumpkin puree
3/4 can of sweet condensed milk
2 eggs, whisked
1 tsp. of ground cardamom
1 tsp. of ground nutmeg
1 tsp. of ground ginger
1/2 tsp. of ground cloves
1/2 tsp. of ground cinnamon
Place the cranberries and sugar in a skillet and simmer over moderate heat for about 10 minutes, stirring continuously.
Add water and cook for another 5-10 minutes, until the sauce thickens.
Cool before serving.
1 cup of fresh cranberries
1/3 cup of brown sugar
1/3 cup of water