Pumpkin Pie with Lučina

INSTRUCTIONS

• 1
  Wash the pumpkin, remove the seeds, and cut it into cubes approximately 2 x 2 cm. Do not peel it, as the skin of this pumpkin softens when baked. Place the pumpkin on a baking sheet, sprinkle with salt, drizzle with a tablespoon of olive oil, and mix to ensure the oil is evenly distributed.
• 2
  Roll out the dough into a rectangle 25 x 30 cm and place it on a baking sheet lined with parchment paper. Brush a one-centimeter edge on all sides with an egg beaten with a teaspoon of milk and fold the edge towards the center to create a pie frame. Prick the center of the dough with a fork. Pre-bake the crust for 10 minutes in an oven preheated to 160°C with fan. During baking, it will puff up; immediately after removing it from the oven, prick it with a skewer. Pre-bake the prepared pumpkin in the oven for 10 minutes as well.
• 3
  While pre-baking, mix 100 g of Lučina with fresh herbs, a pinch of salt, and freshly ground pepper. Cut the sun-dried tomatoes into smaller strips.
• 4
  Spread the prepared Lučina on the pre-baked crust, sprinkle with sun-dried tomatoes, and arrange the pumpkin pieces on top. Crumble the second Lučina into larger pieces between the pumpkin. Sprinkle everything with a bit of freshly grated nutmeg and pepper, and optionally add a little more salt. Brush the edges of the dough with the beaten egg with milk. Bake for 25 to 30 minutes in an oven preheated to 160°C with fan. Serve warm, garnished with a freshly picked sprig of thyme.