For the short pastry, quickly knead all ingredients except cornstarch and flour until smooth. Then mix in sifted flour and sifted maizena (cornstarch). Leave the dough to rest in the refrigerator for at least half an hour. Then roll out 2/3 of the dough, line a fruit tart pan (or tart springform pan) of about 24 cm with the dough and raise a rim. Roll out the remaining dough relatively thick and cut out a pumpkin face.
For the pumpkin filling, blend the pumpkin pulp in a hand mixer with spices, maple syrup, eggs and arrowroot flour (substitute cornstarch).
Pour the filling into the pastry-lined pan and place the cut-out pastry gourd face on top. Brush with egg yolk and bake in a heated oven at 200 degrees for about 35 minutes.
Cool slightly, sprinkle with powdered sugar and sprinkle with roasted pumpkin seeds.
Tip: Always use aromatic spices to refine your dishes!
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