For the dough

• 225 g (8 oz) flour
• ¼ tsp salt
• 1 tsp brown sugar
• 125 g (4½ oz) cold butter, diced
• 1 tsp lemon juice

For the filling

• 400 g (14 oz) pumpkin (e.g. butternut/winter squash), diced (peeled weight without seeds)
• 3–4 tbsp apple juice
• 2 eggs
• 1 egg yolk
• 100 g (3½ oz/½ cup) brown sugar
• 50 g (1¾ oz) maple syrup
• 150 ml (5 fl oz) cream
• 1 tsp cinnamon
• 1 tsp ginger
• ¼ tsp ground nutmeg
• 1 pinch salt

Also

• Flour for dusting the work surface
• Butter for the tin
• Dried beans for blind baking

For the dough, combine the flour, salt and sugar. Add the butter and mix with a fork until crumbly. Add the lemon juice and 1½ tablespoons cold water. Knead to make a smooth dough. Roll out the dough into a circle (27 cm/10¾ inches) on a floured surface and transfer it to a buttered pie pan, forming a 3 cm (1¼ inches) edge. Prick the pastry all over with a fork and chill for about 30 minutes.

Make sure to preheat the oven in time to 200°C (400°F/Gas mark 6). Line the pie base with baking paper and top with dry beans. Blind bake the base in the oven for 15–17 minutes until the edges start to brown. Remove the baking paper and beans and leave the base to cool. Reduce the oven temperature to 150°C (300°F/Gas mark 2).

Meanwhile, prepare the filling. Add the diced pumpkin and apple juice to a saucepan. Briefly bring to a boil, cover and simmer over low heat for about 15 minutes or until cooked. Stir occasionally to make sure the filling does not burn. Purée the cooked pumpkin with a stick blender and set aside to cool.

Whisk the eggs, egg yolk and sugar in a large bowl until foamy. Stir in the puréed pumpkin, maple syrup, cream, cinnamon, ginger, nutmeg and salt until you have a smooth, creamy mixture. Spread the mixture evenly across the pie base to come up almost to the edge. Return the pie to the oven and continue baking for another 35–40 minutes. Use a toothpick to test for doneness! Cover the pie with aluminium foil if the edges turn too dark.