Method

• Set oven to 180°C and position a rack mid oven
• Put all crust ingredients in processor bowl and pulse to form a ball which comes clean away from the bowl
• Place ball in cling film and refrigerate for 20min
• Cut a circle of baking paper 4 inches wider than your 9 inch (24cm) loose bottom pie tin
• Roll dough out into a circle big enough to fill your pie tin
• Fit the dough to the tin and press to seal up any tears which may happen
• Prick the crust all over with a fork, line with the baking paper and fill with the beans or rice
• Bake for 15min, lift the paper and beans out and bake for a further 5min
• Remove from oven ready for filling (reduce temp to 150°C)
• To make the filling either mash the pumpkin and push it through a sieve with the back of a spoon before combining with all other filling ingredients or simply process all ingredients until perfectly smooth
• Leaving the pie shell in the tin run a small sharp knife around the top edge of the tin to level off the crust and clear away the trimmings
• Gently pour the filling into the shell, shuffling the tin side to side to level
• Return pie to the oven and bake for 20min
• At this point check that the centre of the pie is set (bake longer if necessary, a further 2-3 min at a time)
• Once set, remove from oven and allow to cool
• Carefully remove tin
• Serve with whipped cream or vanilla ice-cream