Pumpkin pie

For the pastry:
Sweet short crust pastry case or a packet of ready made sweet short crust pastry with 40g crushed pecans mixed in.

For the filling:
450 g peeled pumpkin flesh, cut into 2.5cm chunks
2 large eggs plus 1 yolk                                ½ tsp ground allspice
75g soft dark brown sugar                         ½ tsp ground cloves
1 tsp ground cinnamon                               ½ tsp ground ginger
½ level tsp freshly grated nutmeg          275 ml double cream

Method

• Pre-heat the oven to 180C/350F/Gas 4.
• Use sweet crust pastry case, about 9’/23cm diameter and 1½’ /4cm deep.
• To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.
• Lightly whisk the eggs and extra yolk together in a large bowl.
• Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.
• Add the pumpkin pureé, still whisking to combine everything thoroughly.
• Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
• Then remove it from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.