Ingredients

Steps

• Pre-heat the oven to 200°C.
• Line a 23cm pie plate with pastry and bake blind for 20 minutes.
• Roast pumpkin chunks covered in foil until tender, then drain and purée.
• Whisk the eggs and extra yolk together in a large bowl.
• Simmer the sugar, spices, and cream in a pan, then whisk into the eggs.
• Mix in the pumpkin purée and reduce the oven temperature to 180°C.
• Pour the filling into the pastry case and bake for 35 to 40 minutes.
• Cool the pie on a wire rack and serve.