Pumpkin pie for Christmas

Preparation

1. Toast the almonds in the oven, at 180º for 10-15 minutes, until you see that they are golden.

2. We make the dough. We put the oil and wine in the glass. We program 10 seconds, speed 4.

3. We add the flour, sugar and salt. We program 1 minute, closed cup, spike speed.

4. We take the dough out of the glass, make a ball with our hands and wrap it in plastic wrap. We let it rest in the fridge for 15 minutes.

5. After that time, we stretch it with the roller and place it in a mold of about 26 centimeters in diameter (better if it is removable). We place a sheet of baking paper on the dough and place beans, dried chickpeas or coarse salt on it to make a white oven).

6. Bake at 180º for approximately 15 minutes.

7. We now prepare the cream. We put the almonds and the we grind at speed 10. Add the pumpkin pulp, honey, eggs and lactose-free milk. We program 10 seconds, speed 4.

8. When the base is cooked we assemble the cake. We put the cream on the already cooked base. Sprinkle brown sugar on top and bake at 180º (preheated oven) for 45 minutes.