Rodda’s clotted cream pumpkin pie

Method

1. Preheat the oven 190c/gas mark 6 and butter a 22cm loose-bottomed tart tin.
2. Cut the pumpkin or squash in half length ways, scrape out the seeds and place cut side up onto a baking tray roast for 40mins or until soft. Allow to cool.
3. Rollout the pastry on a lightly floured surface to at least 30cm.
4. Carefully lift with a rolling pin and place into your tart tin.
5. Pop in the fridge to chill for 15 mins.
6. Once chilled, line the pastry with baking parchment and add baking beans or uncooked rice then bake for 15 mins.
7. Remove the beans or rice and paper, and place your tart case back in the oven to cook for a further 10 mins until the base is pale golden and biscuity.
8. Remove from the oven and allow to cool slightly. Increase oven to 200c.
9. Push the cooled pumpkin through a sieve using the back of a large wooden spoon into a large bowl.
10. In a separate bowl, combine the sugar, salt, nutmeg, Rodda’s clotted cream, tahini, maple syrup and the cinnamon.
11. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine.
12. Carefully spoon into your pie case and smooth over the top. Place the pecans on top in a circular pattern and alternate with thin slices of apple if using.
13. Place in the over and bake for 10 mins.
14. After 10 minutes reduce the temperature to 180C and continue to bake for 35-40 mins until the filling has just set.
15. Leave to cool, then remove the pie from the tin and serve warm with Rodda’s clotted cream.