The crust: Place the flour in a heap. Place the butter, sugar and the chosen aroma in the center and work them with your fingers until the butter becomes soft (ointment). Be careful not to collect the flour from the fountain during this operation. Add the egg, mix it with the soft butter and then begin to incorporate the flour.
Continue to work the dough gently until you obtain a smooth and homogeneous mass which must rest in the refrigerator, covered with cling film, for at least 30 minutes. Now the pastry is ready: roll it out with a rolling pin to a thickness of 5 millimeters and line the pumpkin mould. Set aside the leftover pastry.
The filling: In a bowl, mix all the ingredients carefully, starting first with the liquid ones and ending with the dry ones. Finally add the spice mixture which must be finely chopped and sieved. Pour the mixture into the pumpkin mould then level it. With the remaining pastry form a thin lid that will rest on the filling and sealed on the edges of the pastry spread previously.
Bake in a preheated oven at 180 ° C and cook for 50 minutes. Once our magical casket is cooked, let it cool completely before removing it from the mould and decorating it as desired.