To begin, prepare the dough: nuts, chop and place in oven. ’50 Gently mix the flour with 3-4 tablespoons ice water and 1 teaspoon of lemon juice. The remainder of the flour (100 g) were mixed in a separate bowl with nuts, sugar and salt. Stir in butter, using a knife, and then connect the two parts, and knead the dough, helping himself with a fork.
Roll the dough into a ball. Cover the surface of the transparent film, roll out the dough on it in the shape of a circle, cover with clear film and store in the freezer for 10 minutes. Remove the dough from the freezer, remove the film, let the dough stand for a few minutes. Grease a round baking dish with oil and gently spread the dough on the bottom and sides of the mold. Take in the freezer for the preparation of the filling.
For the filling, mix honey, sour cream, pumpkin pulp, sugar, salt, eggs, vanilla extract, spread over the dough, bake for 45 minutes, checking the readiness with a toothpick. Let cool, then remove from the mold.
For pulp, cut the pumpkin in half, remove the seeds, pumpkin coat with vegetable oil and bake cut down on a baking paper or foil for about an hour, until it becomes soft. Then cooled, spoon the pulp is separated and pyuriruyut in a blender.