For the dough: mix the flour, chopped walnuts, sugar, and cinnamon.
Add the cold butter and incorporate it with our fingers; here also add the egg and 2 tablespoons of milk, mix, and form the dough.
Roll out the dough in a 32 cm diameter pan, forming the base and sides.
Put it in the refrigerator for 30 minutes, prick it here and there with a fork, and bake for 10 minutes at 180 °C.
For the filling, mix together the pumpkin puree, eggs, sugar, softened butter, flour, and spices to taste.
Add the filling over the crust, return to the oven for 40 minutes.
Let it cool completely, decorate with caramelized walnuts, and enjoy!
Bon appétit.
