Pumpkin pie

1 HOUR 45 MINUTES + BLIND BAKING | SERVES 8 | EASY Feel free to substitute or add ground ginger or even cardamom.

caster sugar 135g

salt Ω tsp

ground cinnamon Ω tsp

ground nutmeg Ω tsp

ground cloves º tsp

ground allspice º tsp pumpkin or butternut squash 345g, peeled and cut into 21/2-5cm pieces

double cream 165ml

whole milk 165ml

black treacle 1 tsp

eggs egg yolks 2

MAPLE WHIPPED CREAM

double cream 240ml

maple syrup 60ml vanilla bean or vanilla bean paste salt a pinch

Ω tsp

• Follow the basic butter pastry dough recipe on p26 and line your pie tin. To par-bake the base, heat the oven to 190C/fan 170C/gas 5. Line the pie shell with a circle of baking paper. Add dry beans, uncooked rice or pie weights to reach two-thirds up the sides of the crust. Bake the shell for 20 minutes. Cool, then remove the pie weights and baking paper.

• Turn up the oven to 200C/fan 180C/gas 6. In a bowl, whisk together the sugar, salt, cinnamon, nutmeg, cloves and allspice, ensuring the spices are evenly dispersed.

In a small pan, combine the pumpkin, cream and milk. Cover with a lid and cook over medium-low heat until the liquid begins to bubble, then remove the lid, reduce the heat to low and cook for 20-30 minutes or until the pumpkin is tender enough to be mashed, stirring every 5 minutes and scraping the bottom with a rubber spatula.

• Stir in the sugar mixture and the molasses, and cook for 1-2 minutes more or until the spices are fragrant. Transfer the mixture to a blender or food processor and purée until smooth. Cool for 15 minutes.

• Meanwhile, in a small bowl whisk together the eggs and egg yolks. When the pumpkin purée has cooled slightly, spoon 2 tbsp of the purée into the eggs and stir to combine. Pour the egg mixture into the rest of the purée and blend to combine.

• Put the par-baked crust on a baking tray and pour in the filling, making sure to scrape the entire contents from the sides of the bowl into the pie. Bake for 10 minutes, then reduce the heat to 170C/fan 150C/gas 3 and bake for 40 minutes or until the centre of the pie has puffed up.

• Transfer the pie to a wire rack and cool for at least 30 minutes before serving. To make the maple cream, put all the ingredients in a bowl and use electric beaters to softly whip. Serve the pie warm or at room temperature with a dollop of maple whipped cream on each serving. It will keep for up to five days, covered, in the fridge.

PER FRITTER 563 KCALS | FAT 42.3G SATURATES 25.4G | CARBS 38.9G | SUGARS 25.8G FIBRE 1.4G | PROTEIN 6G | SALT 0.7G