This pie is a delicious combination of Pumpkin and Pecan Pie and it's just for two servings! (Or four if you are not that hungry, but eh, who's not hungry for pie?)
Add the flour, salt and sugar in a medium bowl. Combine with a fork or whatever’s convenient.Then add the cold and diced butter. Combine with a pastry cutter, until you have bread crumbs consistency, and some chunks of butter.Add one teaspoon water at a time: give a stir and combine with the fork between each one until you have the right consistency. It should still looks a little crumbly before you squeeze some dough between your hands and you can see the dough is formed.Divide the dough in two and shape rectangles. Keep at least one hour in the fridge, wrapped in clingfilm. Up to two days for better results.
Grease your pans: 12-ounces oval pie pans like I do (6-inch long) or a 4-inch round pan.
Flour your work surface and rolling pin. Roll out each piece of dough, in a rectangle shape if you use 12-ounces oval pie pans like I do (6-inch long) or in a round shape if using a 4-inch round pan.
Put back in the fridge for 1 hour.
15 minutes before baking, preheat your oven at 400°F (200°C).
Blind-bake your crusts for 10 minutes. Remove from the oven, remove the beans or whatever you used to blind-bake them, and egg-wash them.
Put back in the oven. Turn down your oven temperature to 350°F (180°C).
Meanwhile prepare the filling.
In a medium bowl, mix all the ingredients together.
Remove the crusts after the two minutes and pour filling into pre-baked pie crusts.
Bake for a further maximum of 20 minutes. If the crusts are browning too fast, try put an aluminium foil on the pie.
For the no-bake topping:
When the pie is totally cool, mix all the topping ingredients and pour on the filling. Let set for at least 30 minutes before enjoying.