(Sweet pastry)

200g plain flour

125g butter

50g caster sugar

1 egg

(Filling)

750g pumpkin flesh (all skin and seeds removed)

25g butter

150g caster sugar

3 eggs

1 tsp ground cinnamon

½ tsp grated nutmeg

½ ground ginger

Pinch of salt

150ml milk

METHOD

Pre-heat the oven to 165˚C.

Cut the pumpkin into large chunks and place into a deep roasting tray. Dice the butter and spread over the pumpkin and cover with foil and roast for 30 minutes.

Make the pastry – sift the flour and cut the butter into small cubes. Rub the butter into the flour with your fingertips, beat the egg and sugar together and add to the dry mix and bring together to a firm paste.

Rest the pastry for 15 minutes, then roll it out and line a flan dish and refrigerate.

Place the soft pumpkin into a colander and press gently to extract any excess liquid.

Place all the filling ingredients into a food processor and blend until smooth and pour into the flan case and bake in the oven for 40 minutes or until set.

Serve the pie with vanilla ice cream or a spoonful of crème fraiche.