Pumpkin pie on a baking sheet for a large company

Ingredients:

Dough

• 450 g of butter at room temperature
• Cooking spray
• 1 and 1/4 cups powdered sugar
• 1 teaspoon of salt
• 5 cups flour, plus a little extra for dusting
• 1 large egg mixed with water for brushing

Filling

• 850 gr. pumpkin puree
• 2.5 cups heavy cream
• 1.5 cups granulated sugar
• 4 large eggs, lightly beaten
• 2 tsp ground cinnamon
• 1 tsp. grated nutmeg
• 1 tsp vanilla extract
• 0.5 tsp salt
• Whipped cream for decoration
• Special equipment: baking tray with sides of 25 cm and 38 cm.
  1 roll of thick foil, 45 cm wide.
  a 2.5cm round cookie cutter (or something else that can cut even 2.5cm circles out of the dough, like a shot glass)

Preparation:

1. Position the oven rack at the bottom of the oven and preheat to 170°C.
   
   Cut two pieces of foil, 60 cm by 45 cm. Place them crosswise in a baking pan, so that the center of each sheet of foil is in the middle of the pan, with foil hanging over each side. Fold the edges of the foil outward, forming a sturdy wall approximately 8 cm high, joining them at the corners. Lightly spray the bottom and sides with cooking spray.
2. For the test: In a large bowl, beat the butter, powdered sugar, and salt with an electric mixer on medium-high speed until smooth, about 1 minute.
   
   Add half the flour and mix it with a mixer until smooth; add the remaining flour and continue mixing until the dough begins to form large, soft lumps. (When pressed together, these lumps should hold together.) Set aside a third of the dough (for decorating the edges of the pie).
3. Spread half the remaining batter over the bottom of the pan, covering it completely without leaving any bare spots. (The layer will be about 0.5 cm thick; the batter will not be completely smooth.) Spread the remaining batter up the sides to a height of 2.5 cm and over the bottom, covering it about 0.5 cm thick and preventing any bare spots. Bake until golden brown, 20-25 minutes. Cool completely on a wire rack.
4. Meanwhile, briefly knead the dough set aside for decorating to restore its desired consistency. Place the dough between two sheets of floured parchment paper; press the dough into a circle and roll it out to a thickness of 0.3 cm.
   
   Using a 2.5 cm diameter cutter, cut 50 circles (or stars) from the dough, collecting the scraps, kneading, and rolling out again to the desired thickness. Place the dough circles on a parchment-lined baking sheet or a parchment-lined plate, beat an egg with a small amount of water, and brush the top of each circle with the mixture using a pastry brush. Refrigerate until ready to use.
5. For the fillingIn a large bowl, gently whisk together the pumpkin, cream, granulated sugar, eggs, cinnamon, nutmeg, vanilla, and salt.
   
   Pour the filling into the cooled pie crust. Arrange the dough circles in a single line around the edges of the pie, pressing gently. (It's okay if you dip a circle into the filling.) Bake until the filling is almost completely set (it should jiggle just a little when you shake the pie), 50-60 minutes. Let cool completely. Cover with plastic wrap and refrigerate overnight. Cut into squares and serve with whipped cream.
   
   You can replace the base of this pumpkin pie on a whole grain crust.
   
   Chef's Note
   
   When we measure flour, we use a spoon to pour it into a dry measuring cup and then pour off the excess from the spoon (If we scoop the flour with the cup itself, it gets compacted, and this type of flour results in dry baked goods).