Spicy Pumpkin Pie
1 cup / 125 g / 4 oz flour
1/2 teaspoon baking powder
100 g / 3 1/2 oz butter, cut into pieces
1 1/2 tablespoons caster sugar
1 egg yolk
1/2 -1 tablespoon water
Spicy pumpkin filling
280 g / 8 oz pumpkin, cooked and purged
2 eggs, lightly beaten
1/2 cup / 125 g / 4 oz sour cream
1/2 cup / 125 ml / 4 fl oz double cream
1/4 cup / 90 g / 3 oz golden syrup
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mixed spice
1/2 teaspoon ground cinnamon
1. To make pastry, process flour and baking powder with butter, until mixture resembles coarse breadcrumbs. Add sugar, egg yolk (a) and enough water to mix to a firm dough. Turn onto a floured surface and knead lightly until smooth. Wrap in plastic food wrap and refrigerate for 30 minutes.
2. To make filling, place all ingredients in a mixing bowl and beat until smooth and well combined (b).
3. Roll pastry out and line a greased 23 cm/9 in flan tin with removable base. Spoon filling into pastry case (c). Bake at 200°C / 400°F / Gas 6 for 20 minutes then reduce heat to 160°C / 325°F / Gas 3 and bake for 25-30 minutes longer or until filling is set and pastry golden. Allow to stand in tin for 5 minutes before removing.