Method

To make the pumpkin puree:

• Cut the pumpkin in half and remove the seeds, place the pumpkin on a roasting tray lined with baking paper and roast the halves cut side down (skin still on) in the oven at 200 degrees until the pumpkin flesh is soft
• Once cool scrap the flesh into a food processor and discard the skin
• Blend the pumpkin until smooth

To make base:

• Line the base of the tin with baking paper, crush the biscuits until they are a fine crumb, mix together with the ground almonds
• Melt the butter and mix through
• Press the crumb mix into the bottom of the tart tin and up the sides
• Chill until the filling is ready

To make the filling: 

• In a food processor blend together the eggs, pumpkin puree, brown sugar, cream, sour cream, spices, golden syrup and orange zest
• Once combined well pour into the chilled tart case
• Bake in the oven at 180 degrees for approx 30 mins until the filling is set
• Allow to cool before removing from the tin and slicing into portions

To make cinnamon cream:

• Whip the cream and honey until soft peak stage, fold through the yoghurt and cinnamon

To make glazed pecans:

• Pre heat the oven to 180 degrees
• Mix pecans with maple syrup and spread out on a lined baking tray. Roast in the oven for approx. 10 mins

To serve the pie, add a dollop of the cinnamon cream and a sprinkle of roughly chopped pecans.