• 500 g (1 lb) pumpkin or butternut squash, weighed after deseeding and peeling
  • 3 eggs
  • 100 g (3½ oz) light muscovado sugar
  • 2 tablespoons plain flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon grated nutmeg
  • 200 ml (7 fl oz) milk, plus extra to glaze
  • 450 g (14½ oz) chilled ready-made or homemade sweet shortcrust pastry (see page 10)
  • sifted icing sugar, for dusting

Cut the pumpkin or butternut squash into cubes and cook in a covered steamer for 15–20 minutes or until tender. Cool, then purée in a liquidizer or food processor.

Whisk the eggs, sugar, flour and spices together in a bowl until just mixed. Add the pumpkin purée, whisk together, then gradually mix in the milk. Set aside.

Roll out three-quarters of the pastry on a lightly floured surface until large enough to line a buttered 23 cm (9 inch) x 2.5 cm (1 inch) deep enamel pie dish. Lift the pastry over a rolling pin, drape into the dish and press over the base and sides. Trim off the excess and add the trimmings to the reserved pastry. Roll out thinly and cut tiny leaves, then mark veins (see page 17). Brush the pastry rim with milk, then press on the leaves around the rim, reserving a few. Put the pie on a baking sheet.

Pour the pumpkin filling into the dish, add a few leaf decorations on top of the filling if liked, then brush these and the dish edges lightly with milk. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 45– 55 minutes until the filling is set and the pastry cooked through. Cover with foil after 20 minutes to stop the pastry edge from overbrowning.

Serve dusted with a little icing sugar, with whipped cream sprinkled with a little extra ground spice, if liked.

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