Pumpkin and saffron pie

OK guys, this is my take on a traditional Northern Italian pumpkin pie.

II don't usually post exact measures and quantities in my recipes, but this is one of the few exceptions.

Start by thinly slicing 500 grams (net) of pumpkin and boil it, gently, in 500 ml of WHOLE  milk until there's no liquid left.

Now add 100 grams of sugar, one good pinch of saffron, a smaller pinch of cinnamon and 3 whole eggs to the cooked pumpkin and what's left of the milk ( solids and fat) and mix well with a wooden spoon, smashing as you go.

To this add another 100 ml of milk, mix well and pour in the crust of your choice (raw); I like a brisee made with half butter for flavour and half margarine for flakiness.

Bake at 180° for 45 to 60 minutes, or till firm .