For the short pastry, knead together flour, butter, sugar, salt and water. Wrap in plastic wrap and let rest in the refrigerator for 1 hour.
Meanwhile, peel, core and dice the pumpkin as needed. Peel, core and chop the apple as well. Cook both in about 250 ml boiling water until soft and puree. Allow to cool.
Grease a pie dish (28 cm). Preheat oven to 175 °C convection oven.
Roll out short pastry round on floured work surface and place in prepared pie dish. Slightly flatten edge, cut away excess dough and prick bottom a few times with a fork. Cover pie dish and refrigerate until ready to use.
For the filling, mix the pumpkin puree with vanilla pulp, sugar, crème fraîche, eggs and the indicated spices until creamy. Pour into the prepared pie dish, place it in the hot oven and bake for about 45 minutes. Allow to cool in the pan.
Cut out a pumpkin from the sheet of paper, cut three triangular holes in the center for eyes and nose, and a jagged line underneath for a mouth.
Carefully remove the cake from the mold and place on a serving plate. Place pumpkin stencil on top of cake and sprinkle thickly with confectioners’ sugar.
Carefully lift off stencil.