Spiced Pumpkin Tart

• 5/8 cup rice flour
• 1 1/4 cups wheat flour Khorasan
• 7/8 cup salted butter
• 1 cup powdered sugar
• 2 egg yolks
• 9/16 cup cocoa powdered
• salt
• ground nutmeg
• ground ginger
• ground black pepper
• 2 7/16 cups pumpkin
• 2 1/2 cups raw sugar
• 1/2 teaspoon ground nutmeg
• 1 ounce marsala wine
• lemon juice

1. Knead the butter with the two types of flour, a pinch of salt, a pinch each of nutmeg, ginger, and black pepper, the cocoa, and the powdered sugar until it is similar to oatmeal in consistency.
2. Add the egg yolks and knead quickly to combine.
3. Shape the dough into a ball, cover it in plastic wrap, and refrigerate it for a few hours, overnight is recommended.
4. Peel the pumpkin, cut it into small cubes, place it in a deep saucepan, add the juice of 1/2 lemon and a few tablespoons of water and cook until soft.
5. Blend the cooked pumpkin with an immersion blender until creamy.
6. Return the pumpkin to the stove and cook with the sugar, the nutmeg, and the Marsala wine.
7. Cook the pumpkin for approximately 30 minutes, until it has thickened.
8. Roll out the dough to a round sheet, keeping some of the dough for the lattice garnish.
9. Line a pie plate with wax paper and add the pie crust.
10. Make some holes in the pie crust with a fork and add the pumpkin and Marsala filling.
11. Create a lattice effect on the pie with the crust set aside earlier.
12. Bake the pie at 180C for approximately 35 to 40 minutes.
13. Remove the pie from the oven and let it cool.

rice flour, flour, butter, powdered sugar, egg yolks, cocoa powdered, salt, ground nutmeg, ground ginger, ground black pepper, pumpkin, sugar, ground nutmeg, marsala wine, lemon juice

Taken from www.yummly.com/recipe/Spiced-Pumpkin-Tart-632347 (may not work)