Pumpkin Tart crispy and golden

1 Bake a whole pumpkin in the oven at 365°F (185°C) for 1 to 1½ hours, let cool, open, remove the seeds, remove the flesh and puree it.

2 In a large bowl, mix together all the ingredients well. Let rest for one or more hours in the refrigerator to distribute the flavors.

3 Preheat the oven to 390°F (200°C).

4 Prepare the shortcrust pastry.

5 Fill a buttered tart pan.

6 Bake for 40 minutes. When the tip of a knife comes out clean, the tart is done, otherwise, add a maximum of five minutes.