First, make the pumpkin puree: Wash a small pumpkin and cut it in half. Remove the seeds.

Sprinkle with salt and place it cut side down on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for 50–60 minutes, until it darkens slightly.

Once baked, remove from the oven and let it cool a bit. When it’s cool enough to handle, peel off the skin. Place the pumpkin flesh in a bowl and puree it with an immersion blender or food processor. Set aside.

While the pumpkin is baking, make the crust: In the bowl of a mixer, add the flour, sugar, apple cider vinegar, salt, and 4 tablespoons of the cold butter. Mix, then add the remaining butter in small pieces. Next, add 1/4 cup ice water. Mix until a smooth, uniform dough forms. Divide the dough into two equal parts, place in food-safe bags, and refrigerate for one hour.

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For the filling: In a bowl, add the eggs and yolk (save the egg white). Whisk until slightly lightened in color.

Add both sugars and mix well until dissolved. Add the spices. Stir in the pumpkin puree and finally the evaporated milk, mixing well.

To assemble: Roll out one portion of dough to fit your pie dish (mine is about 9 inches/23 cm). Press it in evenly. Brush the reserved egg white over the crust. Pour in the pumpkin filling.

Preheat the oven to 400°F (200°C) and bake for 10 minutes. Then lower the temperature to 360°F (180°C) and bake for another 50–55 minutes. Test doneness by inserting a knife; it should come out clean.