Prep time: 2:30 min
Cooking time: 90 to 110 minutes
For the crust:
1 cup butter, cold and cubed
2 1/4 cups all-purpose flour, plus extra for as needed
1 1/2 tbsp maple sugar
1 pinch salt
1 medium egg, lightly beaten
2 tsp white vinegar
2 - 3 tbsp iced water
For the filling:
1 small pumpkin, halved, seeded and cored
2 large eggs
2 tbsp all-purpose flour
1/3 cup maple sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1 pinch ground nutmeg
1 pinch ground cloves
1/4 cup maple syrup
1 cup heavy cream
- For the crust: Combine the butter, flour, maple sugar and salt in a food processor. Pulse until the mixture resembles rough breadcrumbs.
- Add the egg, vinegar and 1 tbsp iced water. Pulse until the dough starts to form around the blades; add more water as needed if too dry, or a little more flour if too wet.
- Turn out onto a lightly floured surface and shape into a disc. Wrap in parchment paper and chill for at least 1 hour.
- For the filling: Preheat the oven to 200°C (180° fan) | 400F | gas 6. Place the pumpkin halves flesh-side down on a large baking sheet.
- Roast for 30-40 minutes until the flesh is tender to the tip of a knife. Remove from the oven and let cool to one side.
- Once the pumpkin is cool enough to handle, scoop out the flesh into a bowl and mash well until smooth.
- Beat the eggs with the flour, maple sugar and ground spices in a large mixing bowl until pale and thick, about 3 minutes.
- Gradually beat in 1 1/2 cups of the pumpkin mash followed by the maple syrup and cream until fully incorporated.
- Roll out the pastry on a lightly floured surface into a large round approximately 1/3" thick.
- Drape into a 9" pie dish, pressing well into the base and sides. Cut away any excess pastry before crimping the edges with your fingers.
- Gently prick the base all over with a fork before slowly pouring the filling into the lined pastry.
- Bake for 20 minutes before reducing the oven to 180°C (160° fan) | 350F | gas 4. Bake for a further 40-50 minutes until the filling is set and starting to come away from the edges of the pastry; a knife should come out clean from the center.
- When ready, remove from the oven to a cooling rack. Let cool completely before serving.