Preheat oven to 425 degrees. Line a baking sheet with parchment paper. I cut the top and bottom of the pumpkin .
and then cut the pumpkin in half.
You can do this without cutting the top/bottom edges as well, as long as you can make it stable while cutting. You can cut it down further to speed up your cooking.
Scoop out seeds and stringy bits. Keep the seeds to roast them for a delicious snack.
Place on prepared pan, cut-side down.
Roast for 30 to 40 minutes,
or until a knife can be stuck easily into the flesh.
Remove from oven to cool.
When cooled, scoop out the flesh.
Puree in a blender or food processor.
In a large bowl, add the pumpkin puree, condensed milk, melted butter and eggs.
In another bowl, combine the sugar, spices and salt.
Add the sugar mixture to the wet ingredients.
Make the crust: In a food processor or with a hand mixer, combine the egg yolks, butter, sugar, salt and vanilla.
Pulse until the mixture resembles scrambled eggs.
Note: I usually do this by hand hence I kind of over did it this time around as you can see in the picture. This caused me to adjust my pie dough later while rolling it. So be careful not to over pulse it.
Sift together flour and cocoa powder
Add half to the food processor; pulse several times.
Add remaining flour mixture; pulse until the ingredients become smooth and homogeneous. Transfer to a bowl and knead briefly to form a ball of dough.
Wrap with plastic wrap and refrigerate for about 15 minutes.
fit it into a pie or tart pan. Crimp or trim edges.
Note: I forgot to take a picture of the rolling process owing to the reason mentioned in step 18.
Bake for 35-40 minutes in a preheated 350F Oven
or until the filling firms on the edges, but not completely in the middle.
Cool to room temperature. Remove it from the tart pan once cooled.