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1
Start with cutting the pumpkin into quaters and remove all the seeds.
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2
Place the pumpkin quaters into a heat proof pan or on a cookie sheet, sprinkle with some salt and the smashed garlic, drizzle with some olive oil and place in the oven at 420 degrees F(220 degrees C) for 45 minutes to 1 hour until the pumpkin is very soft.
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3
While the pumpkin is in the oven start with the crust.
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4
Combine the flour, the salt and the butter cubes and mix in a standing mixer (or just use your hands) until you end up with about pea-size chunks.
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5
Stir in the water and mix until the dough holds together.
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6
Shape into a disk and wrap in plastic wrap.
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7
Give it a rest in the fridge for about 20-30 minutes.
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8
When the pumpkin is ready, remove from the oven and scrap all the soft flesh including the garlic into a bowl.
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9
Let cool slightly and then use a blender or mixer to make the pumpkin puree.
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10
(If you already start out with the ready made pumpkin puree from the can just mix it with some garlic and olive oil).
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11
Add the eggs and keep on mixing until everything is smooth.
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12
Set aside.
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13
Cover a round pie pan with the prosciutto slices until the whole pan is covered.
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14
Now crumble the feta cheese on top of the prosciutto and then pour the pumpkin puree in on top of the feta cheese.
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15
Take the curst out of the fridge.
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16
Roll out the dough on a lightly floured surface into a 12 inch (30 cm) circle (it will be very thin but that is ok!).
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17
Now drape the crust on top of the filling and carefully push down the sides to enclose the filling.
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18
Bake at 400 degrees F (200 degrees C) for 30 minutes until the crust is golden brown.
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19
Remove from the oven and let set for a couple of minutes.
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20
Run a small knife around the edge to loosen it from the pan and invert a baking sheet or a big plate over the pie.
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21
Tightly hold the pie pan in place and carefully flip everything over.
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22
Be aware of any hot juices from the pan!
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23
Lift of the the pan and enjoy with a fresh salad of your choice.
