Pie crusts - 1 package
Pumpkin - 1 kg
walnuts - 200 g
oil - 1 tsp
sugar - 250 g
cinnamon - 1 tsp to dust
vanilla - 2 packets
powdered sugar - for sprinkling as desired
* measures and quantities

PUMPKIN PASTRY
Cut the pumpkin, remove the seeds with a spoon, peel and cut into pieces. Grate the pumpkin pieces on a coarse grater. In a deep and wide pan, stew the pumpkin in half the oil, stirring occasionally, until soft. Remove from heat and add sugar, cinnamon, vanilla and coarsely chopped walnuts.

Take two pie crusts and spread them with oil. Put the stuffing on the crusts and roll them up. They are transferred to a pre-oiled pan. The pumpkin is baked in a preheated oven at 170-180 degrees for 40-45 minutes, until it turns red.

After removing from the oven, spray with a little cold water and wrap in a towel. When serving, the pumpkin with ready skins can be sprinkled with powdered sugar if desired.

Enjoy!