Ingredients:

• 225g ready-made shortcrust pastry

For the filling:

• 450g pumpkin, halved and deseeded
• 2 egg yolks
• 60g light muscovado sugar
• 125ml (4fl oz) double cream
• 2 tbsp maple syrup
• ½ tsp each ground cinnamon and grated nutmeg
• ½ tsp vanilla extract

For the topping:

• 6 tbsp maple syrup
• 75g salted pecan halves
• 1 tbsp icing sugar, for dusting
• 20cm fluted flan tin, greased
• Baking paper and baking beans

Method:

1. Set the oven to 200°C. Put the pumpkin into a roasting tin & roast for 40 minutes until tender.
2. Line the tin with the pastry. Chill for 15 minutes and then trim off the edges. Fill the pastry with baking paper and baking beans. Bake for 15 minutes, then remove the paper and beans. Cook for 5 more minutes until pastry is golden.
3. Reduce the oven temperature to 160°C.
4. For the filling: Scoop the pumpkin flesh into a large bowl and use a potato masher to mash it until smooth.
5. Put egg yolks into a bowl with sugar and whisk until foamy. Whisk in the cream, maple syrup, spices and vanilla. Whisk this mixture into the pumpkin.
6. Spoon the filling into the pastry case and bake for 1 hour until the filling is firm.
7. For the topping: Put maple syrup into a pan with pecans. Warm through, then arrange pecans on pie. Pour syrup over and return to oven for 10 minutes.
8. Take the pie out of the oven, leave to cool, and chill. Dust with icing sugar, if liked.