Classic Pumpkin Pie with Pecan and Maple Cream

Place 550g pumpkin pieces in the microwave and cook 15mins until soft. Tip into a colander to drain, then leave to cool.

On a lightly floured surface, roll out the 500g pack of shortcrust pastry to the thickness of a £1 coin, so it's wide enough to cover a 25cm tart tin. Ease the pastry into the case, making sure there is overhand, then chill 30mins. Heat oven to 200, line base with foil and baking beans, then cook 15-20mins. Remove foil and beans, then cook for a further 10mins until pastry is golden. Turn oven down to 160.

Meanwhile, place pumpkin, 175g muscavado sugar, 2 eggs, 142ml double cream, 1 ts cinamon, 1 ts allspice, 1 tsp ground ginger and a small grating of nutmeg and blend in processor until smooth. Pour into pastry case, then bake 1 hour until the filling has puffed up in the centre (it will sink as it cools). Remove from tin and then leave to cool.

Whip 142ml double cream with 5 tb maple cream until thickened, then fold in 25g pecans finely chopped. Serve spoonfuls of the cream with slices of the pie.