'not from the can' pumpkin pie

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450 g pumpkin flesh, cut into chunks
2 large eggs plus 1 yolk
75g soft dark brown sugar
1 tsp ground cinnamon
½ level teaspoon freshly grated nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp ground ginger
275 ml double cream
store bought or homemade short crust pastry

serves 8

1. Pre-heat the oven to 180C/350F/Gas 4.
2. Line a 9 inch/23 cm pastry case with store bought or homemade pastry.
3. Cook the pastry in the oven for 10 mins and then cool while making the filling.
4. Steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.   Really important step!
5. Lightly whisk the eggs and extra yolk together in a large bowl.
6. Place the sugar, spices and the cream in a pan, bring to simmering point whisking all the time.
7. Pour the mixture over the eggs and whisk again.
8. Add the pumpkin pureé and combine.
9. Pour the filling into the pastry dish and bake for 35-40 minutes. It should feel slightly wobbly in the centre.
10. Remove the pie from the oven and place the tin on a wire cooling rack.
Serve chilled.

• Delicious, I mean seriously delicious, with a glass of Passito di Pantelleria.