Pumpkin Pie

Serves 8 large slices / 12 medium slices

1 quantity shortcrust pastry (or pre-made sheet if in a rush)

600g pumpkin flesh cut into chunks

130g soft brown sugar

pinch of salt

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp freshly grated nutmeg

1 1/2 tbsp honey

grated zest and juice of 1 lemon

grated zest and juice of 1 orange

4 eggs, beaten

Creme Fraiche to serve

Preheat oven to 180 C. Lay pastry case out onto greased 28cm flan tin, and prick with a fork all over. Cover with baking paper and weigh down with baking beans (or rice). Bake blind for 20-25mins.

Having removed its seeds, steam the pumpkin until tender. Scoop the tender flesh into a bowl and discard the skins. Add all the remaining ingredients, except the eggs, into a food processor and puree until smooth. Add the eggs and blend.

Pour into pastry case and bake for 55 mins until a skewer comes out of the centre clean. Allow to cool and dust with icing sugar.