Pumpkin custard pie

MAKES 1 x 20cm PIE About 250g sweet shortcrust pastry FILLING 1 small pumpkin or butternut squash (about 600g) 185ml double cream 150g golden syrup 1 tsp lemon juice 1 tsp vanilla extract tsp ground cinnamon tsp ground ginger pinch of fine sea salt 3 medium eggs freshly grated nutmeg TO SERVE crème fraîche

Have ready a 20cm tart tin about 3cm deep and a baking sheet. Keep the pastry in the fridge until ready to roll. Preheat the oven to 180C/160C fan/gas 4. Prick the pumpkin all over using a fine skewer, place it in a baking dish and bake for 1 hour.

Turn the oven up to 190C/170C fan/gas 5. Roll out the pastry to the thickness of a £1 coin and press it into the base and sides of the tin. Lay a sheet of clingfilm over the top and smooth the pastry into place with your fingers, taking it very slightly higher than the rim and trimming the edge with a knife. Place the tin on the baking sheet.

Cut open the pumpkin, discard any seeds and scoop out and weigh 300g of the cooked flesh (save leftovers for another use). Place this in a food processor with all the ingredients for the filling except the nutmeg and whiz to a smooth cream. Pour into the pastry case and grate over a liberal dusting of nutmeg. Bake for 35-40 minutes or until lightly golden and set; the filling may wobble slightly but will firm as it cools and chills. Set aside to cool. Loosely cover with foil and chill for at least a couple of hours. It will keep well in the fridge for several days. Serve with crème fraîche on the side.