The dough: Mix together the flour, salt, sugar, egg yolk, softened butter and 7 tablespoons of water. Stop kneading as soon as the flour is absorbed, without necessarily obtaining a smooth dough. Make a ball of dough, stand for 2 hours in the refrigerator. Roll out the dough on a floured table and cover a 9-inch pie pan. Cover the bottom of the dough with wax paper, fill with dry beans and bake in a moderate oven (350F) for 10 minutes. The filling: Whisk together the eggs, sugar, cornstarch and unsweetened cream, put through a fine sieve. Peel the pumpkin, cut into 1-inch thick slices, then cut the slices into 1/10-inch pieces. Heat the honey in a high-sided frying pan, add the pieces of pumpkin to cook without allowing to brown. Remove the beans and the paper covering the pastry. Pour in the pumpkin, cover with the egg-cream mixture. Sprinkle with chopped almonds, dust with confectioner╒s sugar and bake for 20 minutes. Serve warm or cold.
