Pumpkin pie

Preheat the oven to 200⁰C/400⁰F/gas mark 6 and lightly grease a 23cm deep pie tin.

Sift the flour into a mixing bowl and stir in the salt. Rub the butter in using your fingertips until it resembles breadcrumbs, then stir through the sugar.

Mix the egg yolk with 2 tbsp iced water and sprinkle half over the mixture - stir together with a knife until it comes together in a paste – add a little more liquid if necessary.

Bring the mixture together with your fingertips, and then roll out on a floured surface to around ½ cm. Use it to line the deep pie tin. Pinch with fingers to make a pretty edge. Cover with clingfilm and chill for 30 minutes.

Most pumpkin pie recipes call for the pumpkin filling to be poured into the pastry case without cooking it blind.  We find that makes for a soggy bottom, so if you want to avoid this, pre-bake it first. 

Do this by lining the pastry case with greaseproof paper and fill with baking beans. Put in the oven for 15 minutes, then remove the paper and beans, and bake for another 5-10 minutes until the base is pale golden. Remove from the oven. Turn the oven down to 180⁰C/350⁰F/gas mark 4.

Mix the sugar into the pumpkin puree and beat well.

Stir in the spices, salt and flour.

Stir in the golden syrup and beat well.

Stir in the egg. 

Then slowly add the evaporated milk, mixing until well blended.

Pour the batter into the unbaked pastry case.

Bake in the preheated oven for 10 minutes and then reduce the oven temperature to 170 C / 325 F / Gas 3 and continue baking pie for an additional 30 – 35 minutes or until a knife inserted into the mixture comes out clean.

Serve with whipped cream.