Pumpkin pecan pie

1.Sift flour and icing sugar together into a bowl. Rub in butter with fingertips until mixture resembles breadcrumbs. Add egg. Mix to a soft dough. Wrap in plastic wrap and chill 30 minutes.

2.Roll pastry out between 2 sheets of baking paper until 3mm thick. Ease into a lightly greased 23cm loose-bottomed fluted tart pan. Chill 30 minutes.

3.Preheat oven to moderate, 180°C. Blind-bake pastry case 10 minutes. Remove paper and weights. Increase oven to hot, 200°C.

4.To make Filling; In a bowl, combine mash, eggs, cream, sugar and spies. Pour into tart shell. Arrange pecans on top. Bake 10 minutes. Reduce oven to slow, 150°C. Bake 25-30 minutes, until firm. Cool. Dust with icing sugar. Serve in wedges with cream if liked.