Chocolate pumpkin pie with coconut whipped cream

In a large bowl, mix together the butter, salt and sugar. Add the egg yolks, sift half of the flour into the bowl and start to knead. Add the remaining flour and knead the dough. Chill for 30 minutes.

Cut the pumpkin into cubes, place in a frying pan, add 2 tablespoons of water and simmer until tender. This takes about 15 minutes, then add the cinnamon and ginger and simmer for 3 minutes more. Mash to a puree.
Place the chocolate in a saucepan and add the evaporated milk, heat and stir until the chocolate is dissolved. Stir together with the pumpkin puree and combine all the ingredients for the filling.

Grease the bottom and sides of a 28 cm pie plate with butter. Remove the dough from the refrigerator and roll out on a floured pastry board into a 1/2 cm thick circle. Cover the bottom and sides of the pie plate, make holes with a fork, sprinkle with flour, cover with baking paper and put weights on the cake. Bake for 20 minutes at 200°C. Then remove the paper and weights, bake for another 5 minutes until golden brown.
Remove from the oven, fill the half-baked crust with the pumpkin filling and flatten the surface. Bake for 10 minutes at 200°C, lower the oven temperature to 180°C and bake for 40 minutes more. Remove and cool.

Carefully open the can with coconut milk, scoop out the thick coconut fat, leaving the watery part in the can. Beat with the icing sugar and vanilla seeds util stiff. Spread on the cooled cake. Enjoy!