Ginger and Rum Pumpkin Pie

Step 01

For the pastry, put the flour, icing sugar and ground ginger in a food processor with a pinch of salt and pulse to combine. Add the butter and pulse to form fine breadcrumbs. In a bowl, beat the egg yolk with the rum and 1 tbsp cold water, add to the flour mixture, then pulse until the mixture begins to come together. It will be a little sticky. Turn out onto a large sheet of cling film, bring the dough together with the sides of the cling film, then wrap well. Shape into a disc and chill for 1 hour.

Step 02

Heat the oven to 200C/180C fan/gas 6. Unwrap the pastry but leave it on the cling film. Lightly dust a rolling pin and roll to a circle roughly 28cm in diameter and 0.5cm thick. Loosely roll the pastry around the rolling pin, then lift into a 23cm deep fluted loose-bottomed tart tin, pastry-side down, and press into the edges through the cling film. Chill for 30 minutes.

Step 03

Toss the pumpkin with the oil in a large lipped baking tray and roast for 20 minutes. Drizzle with the maple syrup and return to the oven for 10 minutes. Set aside to cool.

Step 04

Remove the cling film from the pastry case, trim the edges of the pastry, then line it with baking paper and fill with ceramic baking beans or uncooked rice. Bake for 15 minutes, remove the paper and beans, then bake for 5-10 minutes until golden, dry and sandy to the touch. Set aside. Turn the oven to 180C/160C fan/gas 4.

Step 05

Meanwhile, put the spices, treacle, sugar and 400ml of the cream in a pan over a medium heat and warm through, stirring, until the sugar has dissolved and the cream is just steaming.

Step 06

Whizz the pumpkin, rum, eggs and yolk in the cleaned food processor. Add the spiced cream mixture, then whizz until smooth and pour into the tart case.

Step 07

Bake for 30-35 minutes or until just set with a slight wobble. Whip the remaining cream, spoon onto the pie, then dust with cinnamon to serve.

Step 08

Tip: for an alcohol-free pie, replace the rum in the pastry with 1 tbsp cold water and swap the rum in the filling for 1 tbsp icing sugar.